Raspberry Sherbet

1. 1

   Put raspberries, lemon juice, and salt in a large blender; blend until smooth, scraping down the sides of the canister as necessary; set aside.

2. 2

   Warm 1 cup of the milk in a medium saucepan over low heat; stir in the sugar and corn syrup until dissolved.

3. 3

   Pour into the blender with the raspberry puree, add the remaining 3/4 cup milk, and blend until fairly smooth.

4. 4

   Strain through a fine-mesh sieve into a bowl, gently pressing the mass against the mesh with the back of a wooden spoon to extract as much of the liquid as possible while leaving the seeds behind.

5. 5

   Refrigerate until cold, about 4 hours or overnight.

6. 6

   Whisk the mixture, then freeze in your ice cream maker according to manufacturer's directions.

7. 7

   Serve at once--or transfer to a freezer container, seal tightly, and store in the freezer for up to 1 month; soften at room temperature for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.