RASPBERRY BUTTERMILK SHERBET
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- Puree the raspberries, juice and sugar in a food processor until smooth. Pour through a mesh strainer into a bowl and discard the raspberry seeds. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.
- Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve sprinkled with pepper.
Nutrition Facts : Calories 397 calorie, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 26 milligrams, Sodium 207 milligrams, Carbohydrate 81 grams, Fiber 12 grams, Protein 6 grams, Sugar 66 grams
RED RASPBERRY SHERBET
Provided by Robin Miller : Food Network
Categories dessert
Time 1h2m
Yield 4 servings
Number Of Ingredients 3
Steps:
- In a food processor, combine milk, raspberries and vanilla extract. Process until smooth.
- Transfer mixture to a shallow dish or bowl and cover with plastic. Freeze until firm.
- Note: For a smoother texture, puree frozen sherbet in food processor and refreeze until firm.
Nutrition Facts : Calories 85 calorie, Fat 1.3 grams, SaturatedFat 0.8 grams, Cholesterol 7.5 milligrams, Sodium 65.5 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 5 grams
DIABETIC RASPBERRY SHERBET
I ripped this one right off the Crystal Light website. I LOVE any kind of frozen treat year round. This one is great because it's a tasty alternative to doing without and you don't even need an ice cream maker. I love raspberry, but I'd be willing to bet the other flavors are great too!
Provided by Redneck Epicurean
Categories Frozen Desserts
Time 4h5m
Yield 12 1/2 cup servings
Number Of Ingredients 3
Steps:
- Stir together the milk and Crystal Light, making sure all the powder is dissolved. Freeze for 2 hours or partially frozen.
- Spoon the mixture into blender container; cover. Blend on high speed until smooth. Return to bowl. Stir in whipped topping.
- Freeze 4 hours or until frozen.
- To serve, let stand at room temperature 20 minutes to soften.
Nutrition Facts : Calories 25.2, Fat 0.1, SaturatedFat 0.1, Cholesterol 1.2, Sodium 36.3, Carbohydrate 3.4, Protein 2.4
WILD RASPBERRY SHERBET
A quick sherbet with no fuss. Wild raspberries, seeds removed, are used for this yummy dessert.
Provided by SHORECOOK
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 24 g, Cholesterol 7.3 mg, Fat 2.1 g, Fiber 4.2 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 37.5 mg, Sugar 19.7 g
FRESH RASPBERRY SHERBET
Unlike ice cream, store-bought sherbet is usually third-rate. If you want a really good fruit sherbet, do you have to make it yourself? YES! If using a canister-style ice cream machine, freeze the canister for at least 12 hours, or preferably, overnight. If the canister is not thoroughly frozen, the sherbet will not freeze beyond a slushy consistency. In-season fresh raspberries have the best flavor, but when they are not in season, frozen raspberries are a better option. Substitute a 12-ounce bag of frozen raspberries for fresh. Vodka can be substituted for the Triple Sec, but I prefer the citrus flavor of the Triple Sec. Prep time includes juice chilling time. Adapted from Cook's Illustrated (America's Test Kitchen)
Provided by TxGriffLover
Categories Frozen Desserts
Time 3h50m
Yield 1 quart
Number Of Ingredients 7
Steps:
- In a medium nonreactive saucepan, cook the fresh raspberries, water, sugar, and salt over medium heat, stirring occasionally, until the mixture just begins to simmer, about 7 minutes.
- Pass the mixture through a fine-mesh strainer into a medium bowl, pressing on the solids to extract as much liquid as possible.
- Add the lemon juice and Triple Sec or vodka; cover with plastic wrap and chill in the freezer until very cold, about 40º, about 30-40 minutes. Do not let mixture freeze.
- When the mixture is cold, using a whisk, whip the cream in a chilled medium bowl until soft peaks form. Whisking constantly, add the chilled juice mixture in a steady stream pouring against the edge of the bowl.
- Immediately start the ice cream machine and add the juice/cream mixture to the frozen canister; churn until the sherbet has the texture of soft-serve ice cream, 25-30 minutes.
- Remove the canister from the machine and transfer the sherbet to a storage container; press plastic wrap directly against the surface of the sherbet (to prevent ice crystals from forming) and freeze until firm, at least 3 hours. The sherbet can be wrapped well in plastic wrap and frozen for up to one week.
- To serve, let the sherbet stand at room temperature until slightly softened and an instant-read thermometer inserted into the sherbet registers 12º to 15º.
Nutrition Facts : Calories 1525, Fat 61.1, SaturatedFat 36.6, Cholesterol 217.5, Sodium 358.7, Carbohydrate 252.4, Fiber 24.2, Sugar 217.4, Protein 7.9
HEALTHY AND TASTY STRAWBERRY SHERBET
A quick, easy, and tasty strawberry sherbet.
Provided by The-#1-Chef
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h5m
Yield 4
Number Of Ingredients 3
Steps:
- Place strawberries in a food processor and blend until smooth, about 30 seconds. Blend in sugar and lemon juice, about 10 seconds more.
- Freeze sherbet until solid, about 1 hour.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 16.5 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.5 g, Sodium 2.2 mg, Sugar 11.3 g
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EASY RASPBERRY SHERBET - URBAN BLISS LIFE
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4.9/5 (9)Total Time 35 minsCategory Dessert, Ice Cream, SherbetCalories 96 per serving
- Place raspberries, sugar, and cream in a blender. Puree until smooth. You will still see some lovely little raspberry seeds. That's part of the charm of this sherbet.
- Pour the beautiful raspberry sherbet mixture into your ice cream maker bowl and follow the instructions according to your ice cream maker. I mixed mine for about 20 minutes and it was perfection. Yours might take between 20-35 minutes. Watch it until it reaches the consistently you prefer, and then turn the ice cream maker off.
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- Blueberry Sherbet. When blueberry season hits, this sherbet is a must! It’s cool, sweet, and ideal for summer. Blueberry sherbet isn’t a common flavor in grocery stores, so making it at home is a special treat.
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- Rainbow Sherbet. Rainbow sherbet is classically made with orange, lime, and raspberry flavors. It may seem complicated, but it’s surprisingly easy and even better than anything you’ve had before.
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