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
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
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 WINE & RASPBERRY SHERBET
Make and share this Red Wine & Raspberry Sherbet recipe from Food.com.
Provided by OceanIvy
Categories Frozen Desserts
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring the water, wine& sugar to a boil.
- Llower heat& gently simmer until reduced to 3 cups, approx 20 minutes.
- Transfer wine syrup to large bowl,stir in the raspberries.
- Allow it to cool,then cover& macerate in the refrigerator for at least 3 hours or overnight.
- Using a slotted spoon,transfer raspberries into a food processor& puree.
- Strain the puree into the macerating liquid,stir to combine.
- Pour into ice cream maker& freeze according to manufacturer's instructions.
- Serve right away,or cover it tightly to store up to 3 days!
Nutrition Facts : Calories 289.8, Fat 0.2, Sodium 8.1, Carbohydrate 51.5, Fiber 2.5, Sugar 46.2, Protein 0.6
RASPBERRY-BUTTERMILK SHERBET
Make and share this Raspberry-Buttermilk Sherbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Process the raspberries in a food processor or blender until smooth (stop to scrape down sides if needed).
- Press raspberry puree through a fine wire-mesh strainer into a large bowl, discarding the solids.
- Add sugar, buttermilk, and vanilla to the raspberry mixture; stir until blended.
- Pour raspberry mixture into the freezer container of a 4-quart ice cream maker and freeze according to the manufacturer's instructions.
- Garnish each serving with a fresh mint sprig and fresh raspberries.
- Blueberry-Buttermilk Sherbet: substitute an equal amount of fresh or frozen blueberries for raspberries; proceed with recipe as directed; garnish with blueberries and lemon rind strips.
- Blackberry-Buttermilk Sherbet: substitute an equal amount of fresh or frozen blackberries for raspberries; proceed with recipe as directed; garnish with fresh blackberries and lemon rind strips.
Nutrition Facts : Calories 277.5, Fat 1.5, SaturatedFat 0.7, Cholesterol 4.9, Sodium 129.3, Carbohydrate 63.3, Fiber 4, Sugar 58.7, Protein 4.8
CITRUS SHERBET
I have not tried this recipe. I got it from Diabetic Living Daily Recipe. Unflavored gelatin and buttermilk give this easy sherbet its smooth texture while helping to keep the fat and calories per serving low. The recipe calls for 1 envelope of unflavored gelatin.
Provided by internetnut
Categories Beverages
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine sugar and unflavored gelatin. Stir in 2 cups of the orange juice. Cook and stir until sugar and gelatin dissolve. Remove from heat. Stir in remaining 2 cups orange juice, the buttermilk, lime peel, and lime juice. (Mixture may appear curdled.) If desired, add food coloring to tint desired color.
- Transfer mixture to a 3-quart rectangular baking dish or freezer container. Cover; freeze for 4 to 5 hours or until almost firm. Break mixture into small chunks; transfer to a large chilled bowl. Beat with an electric mixer on medium speed about 2 minutes or until smooth but not melted. Return to dish or container. Cover and freeze about 4 hours more or until firm. (Or, transfer mixture to a 4- to 5-quart ice cream freezer; freeze according to manufacturer's directions. If desired, ripen [see tip, page ?].).
Nutrition Facts : Calories 226.2, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.6, Sodium 47, Carbohydrate 53.3, Fiber 0.4, Sugar 49.3, Protein 3.5
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