Sherbet may be the forgotten frozen dessert--and with good reason! Store brands can be limp and icy, not much better than ice milk and with wan flavors, to boot.
Here's a way to bring back this classic. If you listened to the podcast, you know that sherbet may have once involved mare's milk. Not here! Ours is the classic, North American version. Try it before the clock runs out on summer.
- 12 ounces frozen raspberries, thawed
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 3/4 cups whole milk
- 1/2 cup sugar
- 1/4 cup light corn syrup
1. Blend the berries (and their juice), the lemon juice, and the salt in a covered blender until fairly smooth.
2. Heat 1 cup milk with the sugar and corn syrup in a medium saucepan set over medium heat, stirring until the sugar dissolves and the mixture is warm, not hot, to the touch.
3. Pour into the blender canister with the raspberry puree. Add the remaining 3/4 cup milk, cover, and blend until smooth. Strain into a bowl to remove the raspberry seeds. Refrigerate until cold, at least 4 hours or overnight.
4. Prepare an ice cream machine. Whisk the raspberry mixture one more time. Pour into the machine and freeze according to the manufacturer's instructions. Serve at once or pack into a container and store, sealed, in the freezer for up to 1 month.