Raspberry Or Strawberry Sherbet
20m prep 5m cook 25m ready
A bright, refreshing raspberry or strawberry sherbet made with a simple sugar syrup and a touch of gelatin for a smooth texture. Pureed berries are strained and churned into a light, fruity frozen dessert.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 tablespoon cold water
- 1 teaspoon unflavored gelatin
- 1 cup water or ½ cup water plus ½ cup pineapple juice
- ¾ to 1 cup sugar, to taste
- 1 to 2 tablespoons lemon juice, to taste
- 1 quart strawberries, hulled, or raspberries
Let's Cook
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Step 1.
Place in a small cup: 1 tablespoon cold water
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Step 2.
Sprinkle with: 1 teaspoon unflavored gelatin
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Step 3.
Let stand for 5 minutes to soften. Combine in a small saucepan: 1 cup water or ½ cup water plus ½ cup pineapple juice; ¾ to 1 cup sugar, to taste
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Step 4.
Bring to a boil, stirring to dissolve the sugar. Boil, covered, for 5 minutes without stirring. Add: 1 to 2 tablespoons lemon juice, to taste
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Step 5.
Dissolve the gelatin in the heated syrup. Refrigerate the sherbet base until cold, overnight if possible, or quick-chill in an ice water bath.
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Step 6.
Puree in a food processor: 1 quart strawberries, hulled, or raspberries
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Step 7.
Strain through a fine-mesh sieve into a bowl. Stir in the gelatin mixture. Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.
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