Wild Raspberry Sherbet

After a day of berry picking, wild raspberry sherbet is easy to make. This recipe is seedless, made with milk using a home ice cream freezer.

Rated 5 from 3 votes

Prep Time

10M

Total Time

1H15M

Servings

4 servings

2 cups wild raspberries

1/4 cup white sugar

1 1/2 cups milk

1/4 teaspoon lemon juice

1/8 teaspoon ground cinnamon

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Heat raspberries and sugar in a small saucepan over low heat, stirring, until sugar dissolves, about 5 minutes. Press raspberry mixture through a strainer into a bowl; discard seeds.

Stir milk, lemon juice, and cinnamon into raspberry mixture; refrigerate until cold, about 1 hour. Freeze milk mixture in an ice cream maker according to manufacturer's instructions.

Wild Raspberry Sherbet

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Instructions

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