Raspberry Sherbet

Fresh Raspberries are special with a short growing season. After I saw the recipe for Raspberry Sherbet on the gallery gourmet site and the Joy of Baking web site I thought I would use some of the berries I had bought on sale to try it. 

  I used the idea of putting a tablespoon of Chambord in the sherbet as I had a bottle on hand, I think it would be fine without it, but if you have some I would put it in; keeping in mind that the alcohol will not cook out, though a tablespoon is not a lot. It keeps the sherbet from getting icy. 

  I must say, this was so good. I did share some with others, but we really liked it and if you want a special, easy, dessert for yourself or company this is a great way to end a perfect day.

  Raspberry Sherbet

4 cups raspberries

2 cups whole milk

1 cup granulated sugar ( you may add up to a ¼ cup more depending on the berries)

1 ½ teaspoons freshly squeezed lemon juice

1 tablespoon Chambord or other raspberry liqueur

  Place raspberries, milk and 1 cup sugar in a blender or food processor. Puree until smooth, then strain the mixture through a fine mesh sieve. Press down on the pulp to get all of the juice. (the birds loved the leftover pulp). Stir the lemon juice and Chambord into the strained mixture. Taste and add more sugar if necessary. 

  At this point, I chilled it in the freezer for 20 minutes before pouring into the ice cream freezer. Process according to your freezers directions. 

  Eat when done or put in freezer. If eating later, let sit at room temperature for a few minutes before serving. 

Great Eating. Your family and guests will be impressed.