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
RASPBERRY SUMMER SENSATION
Keep this stashed in your freezer while the temperature spikes outside, waiting to make an appearance at the party. Just know that this will steal all thunder from the BBQ.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Spread sorbet onto bottom of foil-lined 9x5-inch loaf. Freeze 10 min.
- Beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP; spread over sorbet.
- Freeze 3 hours or until firm.
- Invert dessert onto plate just before serving. Remove and discard foil. Let dessert stand 10 to 15 min. to soften slightly before slicing.
- Serve topped with raspberries.
Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0.9698 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
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
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
RASPBERRY SHERBET WITH RASPBERRY SAUCE
Steps:
- Reserve 1 1/2 cups of the fresh berries to fill the sherbet receptacles at serving time. Put the 1 1/2 pounds of fresh or defrosted frozen berries in the bowl of a food processor with the preserves, and process until liquefied, or push through a food mill fitted with the fine screen. Strain through a sieve to remove any remaining seeds. You should have about 3 1/2 cups of raspberry coulis or puree. Reserve 1 1/2 cups for the sauce, and add the brandy to this sauce. Refrigerate until serving time. Add the lemon juice and water to the remaining 2 cups to be used for the sherbet, and freeze, covered with plastic wrap, in a stainless-steel bowl for about 3 hours, until frozen but not too hard.
- Break the frozen sherbet into pieces with a spoon, and dump them into the bowl of a food processor. Emulsify in several batches or all together until the sherbet becomes creamy and lighter in color. It should not be processed much more than 30 seconds; by then, it will have liquefied a little. Return the puree to the stainless-steel bowl, cover, and put back in the freezer for a few hours.
- To make the sherbet receptacles, line six 1-cup glass bowls with plastic wrap, and spoon a sizable scoop of sherbet inside each.
- With a spoon, press on the center of each scoop to hollow it out, and push the sherbet up around the sides of the cup to create a "nest" in the center. Fold the plastic-wrap edges over the sherbet, and place in the freezer for a few hours, until hard. (This can be done several days ahead).
- To serve: Remove the frozen sherbet receptacles from the freezer, and pull back the plastic wrap to expose the center. Fill each with about 1/4 cup fresh raspberries.
- Invert the sherbet cups carefully in the center of six dessert plates, and remove the plastic wrap. Pour the raspberry sauce around the cups, decorate with lemon peel, mint, or edible flowers, and serve.
RASPBERRY SUMMER SENSATION DESSERT
My kids saw this in Kraft's "What's Cooking magazine" and decided to make it for dessert when we had their teachers over for lunch. This is a simple make-ahead dessert that appeals to the eye and the stomach! Cook time is freezing time.
Provided by Pamela
Categories Frozen Desserts
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes.
- Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping.
- Spread pudding mixture over sorbet in pan.
- Freeze for at least 3 hours or overnight. Wrap securely and label if freezing longer than 24 hours.
- Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving. It will be easier to cut if it rests for 15 minutes.
- Enjoy!
Nutrition Facts : Calories 111.3, Fat 5.6, SaturatedFat 4.6, Cholesterol 2.9, Sodium 142, Carbohydrate 14.7, Fiber 0.7, Sugar 13, Protein 1
RASPBERRY SHERBET SENSATION
I got this recipe off of kraftfoods.com when I was looking for a lower-carb recipe that satisfied my summer sweet tooth. My next experiment will be to try this with chocolate pudding! Cooking time is freezing time.
Provided by tinymonkey
Categories Frozen Desserts
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Allow sherbet to thaw slightly at room temperature.
- Line a 9 1/4 x 5 1/4 loaf pan with foil.
- Scoop the sherbet into the pan, smoothing it so that the bottom of the pan is evenly covered.
- Freeze for 10 minutes.
- In a separate bowl, whisk the milk and pudding mix until combined. Let stand until set up, about 3 minutes.
- Stir Cool Whip into pudding mixture until combined.
- Pour over frozen sherbet and spread evenly.
- Freeze at least 4 hours or overnight.
- Remove from freezer at least 10 minutes before serving. Invert onto serving plate and remove foil. Garnish with fresh raspberries and serve.
Nutrition Facts : Calories 258.1, Fat 6.5, SaturatedFat 4.9, Cholesterol 1.6, Sodium 856.8, Carbohydrate 46.8, Fiber 5.2, Sugar 25.5, Protein 3.8
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