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–+ servings
Small glass bowl filled with two scoops of homemade raspberry sherbet with deep pinkish purple berry color.

Homemade Raspberry Sherbet

It only takes 4 ingredients to make this homemade raspberry sherbet. You can use fresh or frozen berries, either way their flavor really shines through in this refreshing dessert.
Prep Time10 minutes
Cook Time0 minutes
Churn and Chill Time3 hours
Total Time3 hours 10 minutes
Servings: 6 Servings (3 cups)
Author: Carlee

Ingredients

  • 2 cups raspberries fresh or frozen
  • ½ cup granulated sugar
  • 1 teaspoon lemon juice
  • 1½ cups whole milk or half and half

Instructions

  • Process the 2 cups raspberries, ½ cup granulated sugar and 1 teaspoon lemon juice in a food processor or blender until they are smooth. If you want a perfectly smooth sherbet, you can strain out the seeds and pulp. We use the puree as is.
    Blender with raspberry and sugar puree inside.
  • Add the 1½ cups whole milk and pulse a couple of times to combine.
    Blender after milk has been added and incorporated.
  • Pour into your ice cream maker and freeze according to your ice cream maker’s directions.
  • When the ice cream maker is finished, transfer to a storage container and freeze for at least 3 hours.
  • Let sit on the counter for 5-10 minutes before scooping and serving.

Notes

As written, this recipe makes about half of a standard 1.5 quart batch of sherbet. If you press the 2x button by the ingredients, it will scale to a full batch. Press the 0.5x button to get a batch sized perfectly for the Ninja Creami or other pint sized ice cream makers. 

Nutrition

Serving: 11/2 cup serving | Calories: 122kcal | Carbohydrates: 24g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 7mg | Sodium: 24mg | Potassium: 153mg | Fiber: 3g | Sugar: 21g | Vitamin A: 112IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 0.3mg
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