Conveniently my 91 year old neighbor has an enormous organic raspberry patch that she lets me pick all of her raspberries out of. She is moving soon and I will be sad to see her go. Somehow I'm going to have to convince the new neighbors to let me pick raspberries next year! I have collected over six pounds so far and after my entire family gorges themselves on fresh raspberries I freeze what's left.
So far I have made raspberry scones, fresh puree for pancakes and waffles, a vinaigrette and raspberry applesauce. Since sherbet is my absolute favorite kind of ice cream raspberry sherbet was the next obvious choice for using up the raspberries. And a good one I might add!!
Step 1: Raspberry Puree
There are several ways to make puree:
If you are using fresh berries just blend them and strain them through a fine mesh strainer to remove the seeds.
If you are using frozen berries use the following steps:
1. In a medium saucepan cook 12 ounces of frozen berries and 1/4 cup water over medium heat until berries start to release their juices.
2. Using a spatula, wooden spoon or veggie masher - mash the berries.
3. Remove berries from heat and blend mixture with an immersion blender until smooth.
4. Line a bowl with a fine mesh strainer and pour mixture into strainer.
5. Gently shake the strainer until all you have left are seeds. Discard seeds. You should have approximately 1 1/2 cups of puree. If you have a bit extra drink it up or pour over pancakes in the morning!
Step 2: Ingredients and Recipe
1 1/2 c. raspberry puree
1 c. heavy cream
1/2 c. milk
1/2 c. sugar
1 t. fresh lemon juice (optional)
In a medium mixing bowl combine all ingredients. Stir well until the sugar is dissolved.
Cover bowl and refrigerate mixture for 3-4 hours before freezing in an ice cream machine.
Step 3: Freeze in Ice Cream Machine
In my machine it took about 15 minutes to get a soft serve consistency. It is very good this way and irresistible to try! You can see what it looks like in the third picture. Place in a airtight container and freeze longer for a harder consistency - more like traditional sherbet - as in the fourth picture.
Eat and enjoy with more fresh raspberries!