Raspberry Sherbet
from David Lebovitz, The Perfect Scoop. Ten Speed Press. Berkeley: 2007

You do not need fresh raspberries to make this delightfully refreshing Raspberry Sherbet. Frozen unsweetened raspberries will do just fine. Which means that you can make this intensely flavored Raspberry Sherbet all year round, with either fresh or frozen raspberries. Besides raspberries, all you need to make this bubble gum pink Raspberry Sherbet is sugar, milk, and a splash of lemon juice. For variation, stir some dark chocolate chips into the freshly turned sherbet. You can also serve it with vanilla ice cream, chocolate ice cream, or even with a small dollop of softly whipped cream. The possibilities are endless.

1 pound (454 grams) fresh raspberries or frozen unsweetened raspberries, that have been thawed
1 cup (200 grams) granulated white sugar
2 cups (480 ml) whole milk
1 1/2 teaspoons freshly squeezed lemon juice

Raspberry Sherbet: Place the fresh or frozen unsweetened raspberries (that have been thawed) in your food processor or blender, along with the sugar, milk, and lemon juice. Process until smooth. Strain the mixture to remove the raspberry seeds, by pouring through a fine meshed strainer placed over a large bowl.

Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the raspberry sherbet to a chilled container and place in the freezer for a few hours, or until it reaches the desired consistency. If the sherbet becomes too hard, place in the refrigerator until softened before serving.

Makes about 4 cups (960 ml)