Creamy Raspberry Sherbet Recipe

Ingredients & Serving Sizes


2 Quarts

  • 3/4 cup Water
  • 1 Egg White
  • 1 cup Sugar
  • 3 tablespoons Lemon Juice
  • 3/4 cup Whipping Cream
  • 1 pint Raspberries

4 Quarts

  • 1 1/2 cups Water
  • 2 Egg Whites
  • 2 cups Sugar
  • 6 tablespoons Lemon Juice
  • 1 1/2 cups Whipping Cream
  • 2 pints Raspberries

6 Quarts

  • 2 cups Water
  • 3 Egg Whites
  • 3 cups Sugar
  • 8 tablespoons Lemon Juice
  • 2 1/2 cups Whipping Cream
  • 3 pints Raspberries

Directions

  • Put the fresh berries in a saucepan with water and sugar. Cook for 5 minutes.
  • Press through a sieve and add the lemon juice. Let cool.
  • Beat until light and then fold in the whipping cream until thick.
  • Stir well and chill mixture in refrigerator for one hour.
  • Freeze as directed in your White Mountain┬« Ice Cream Maker manual.
  • For Sherbet variations, try substituting the Raspberries with Peaches, Strawberries or Blueberries.