Raspberry Sherbet

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups fresh raspberries (or 12 oz. frozen raspberries, thawed, all juice reserved)
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 3/4 cups whole milk
• 1/2 cup sugar
• 1/4 cup light corn syrup

Recipe

• 1 put raspberries, lemon juice, and salt in a large blender; blend until smooth, scraping down the sides of the canister as necessary; set aside.
• 2 warm 1 cup of the milk in a medium saucepan over low heat; stir in the sugar and corn syrup until dissolved.
• 3 pour into the blender with the raspberry puree, add the remaining 3/4 cup milk, and blend until fairly smooth.
• 4 strain through a fine-mesh sieve into a bowl, gently pressing the mass against the mesh with the back of a wooden spoon to extract as much of the liquid as possible while leaving the seeds behind.
• 5 refrigerate until cold, about 4 hours or overnight.
• 6 whisk the mixture, then freeze in your ice cream maker according to manufacturer's directions.
• 7 serve at once--or transfer to a freezer container, seal tightly, and store in the freezer for up to 1 month; soften at room temperature for 5 minutes before serving.