Raspberry Sherbet

Page 132

| Course Type: Desserts

(1 review)

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Recipe Review

Oh my, this is very good. A neighbor gave us 4 cups of raspberries fresh from her canes. (There were some strawberries mixed in also, but I took care of those on my own. :-)

I used 2% milk instead of whole milk, which I don't ordinarily have in-house. Can't say that I notice anything missing, and wonder if the less-fat milk isn't more appropriate here, since sherbets, at least in my mind, don't tend to be heavy, creamy frozen things.

I always find straining the seeds from raspberry purées difficult. The sieve clogs up with the seeds and the good stuff just sits there. Me and a spatula managed to get most of the good stuff through. Extra work.

Yum.

(2) useful  

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