Raspberry sherbet

Pink, creamy and full of raspberry flavour — raspberry sorbet softened with milk.

Raspberries and milk are a proven pairing. The milk softens the tartness, the colour turns pastel pink and the texture silky. The purée is sieved so there are no seeds in the sherbet.

Type: Sherbet · Servings: 8 · Difficulty: Easy

Equipment

Ingredients

  • 450 g raspberries (fresh or thawed)
  • 180 g granulated sugar (sucrose)
  • 30 g dextrose (glucose powder)
  • 15 g lemon juice (fresh)
  • 300 g whole milk 3.5 % (cold)
  • 40 g whipping cream 33 % (cold)

Making the mix

  1. Blend the raspberries with the sugar, dextrose and lemon juice and leave for 15 minutes until the sugar dissolves.
  2. Press the purée through a fine sieve.
  3. Whisking constantly, stir in the cold milk and cream.
  4. Refrigerate the mix for at least 1 hour.

Method — Compressor ice cream maker

  1. Switch the ice cream maker on 5–10 minutes ahead so the bowl can pre-chill.
  2. Pour in the chilled mix (no higher than the fill line) and churn for 25–35 minutes until the sherbet is thick and creamy like soft-serve.
  3. Transfer to a chilled container, cover the surface with cling film and leave to harden in the freezer for 2 hours.

Total time: 4 h 5 min

Method — Freezer-bowl ice cream maker

  1. Take the frozen bowl out of the freezer just before use, fit the paddle and switch the machine on.
  2. With the machine running, pour in the well-chilled mix — no more than two thirds of the bowl.
  3. Churn for 20–25 minutes until the sherbet thickens.
  4. Transfer to a chilled container and leave to harden in the freezer for 3 hours.

Freeze the bowl at least 24 hours ahead. A mix with milk and acidic juice must be thoroughly chilled (to 5 °C or below).

Total time: 5 h

Method — Ninja CREAMi and similar machines

  1. Pour the chilled mix into the CREAMi tub up to the MAX line (any extra into a second tub), put the lid on and freeze level for 24 hours.
  2. Put the tub in the machine and run the Sorbet program.
  3. If the sherbet is crumbly, run Re-spin (many users add a spoonful of milk first).

Programme: Sorbet (or Lite Ice Cream)

Total time: 25 h 40 min

Stages

Preparation
20 min
Resting
15 min
Cooling
1 h
Churning
30 min
Hardening in the freezer
2 h
Total time
4 h 5 min

Serving and storage

Serve with fresh raspberries and chocolate shavings, or between two biscuits as an ice cream sandwich.

Best within 2 weeks, kept in a closed container with cling film on the surface. Do not refreeze once thawed.

Tips

  • Fruit and juices vary in sweetness. Taste the mix (it should be sweeter than seems right) or measure it with a refractometer — aim for about 25–28 °Bx — and add more sugar if needed.
  • To stop the milk curdling, first mix the juice with the sugar and only then pour in the cold milk while whisking constantly. Slight thickening is fine; flecks are not — they mean the milk or juice was warm.
  • It is just as good with blackberries or mixed forest berries; blackberries are more tart, so add 20 g sugar.

Sources