Homemade Raspberry Sherbet

Raspberry is one of my favorite fruits. It is always featured in my fruit tarts, desserts, and an all-time accompaniment in my cereal bowl. I just found another easy way to incorporate these charming berries in homemade ice-cream. Enjoy.


  • 10 oz fresh raspberry
  • 3/8 cup sugar
  • 1/4 cup heavy cream
  • 1/4 cup fresh milk


  1. Rinse and drain raspberry.
  2. Transfer to a heavy sauce pan and cook over medium heat until raspberries are broken up and turn into liquid.
  3. Add sugar, adjust to taste. Stir until sugar is dissolved.
  4. Using a hand blender, blend the raspberry juice for a couple of minutes.
  5. Run the blended raspberry juice through a sieve to remove the seeds.
  6. Set aside to cool completely.
  7. When cooled, stir in the heavy cream and milk until blended.
  8. Transfer to a glass container and freeze until ready to serve.
  9. Eat it on its own, or add a scoop to a glass of sparkling wine, and you get Raspberry cream mimosa for a nice Sunday brunch.

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