Best Raspberry Sherbet Wreath Recipes

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WILD RASPBERRY SHERBET



Wild Raspberry Sherbet image

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

2 cups wild raspberries
¼ cup white sugar
1 ½ cups milk
¼ teaspoon lemon juice
⅛ teaspoon ground cinnamon

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

FRESH RASPBERRY SHERBET



Fresh Raspberry Sherbet image

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

3 cups fresh raspberries
3/4 cup water
1 cup granulated sugar (7 ounces)
1/8 teaspoon table salt
3 tablespoons lemon juice (from 1 to 2 lemons)
2 teaspoons triple sec
2/3 cup heavy cream

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

RASPBERRY DANISH WREATHS



Raspberry Danish Wreaths image

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 12 (makes 2 wreaths)

Number Of Ingredients 19

8 ounces cream cheese, at room temperature
1/2 cup granulated sugar
2 large eggs
Unsalted butter, softened, for the baking sheets and plastic wrap
Unsalted butter, softened, for the baking sheets and plastic wrap
All-purpose flour, for dusting
1 batch Basic Sweet-Roll Dough, without nutmeg, recipe follows
2 tablespoons breadcrumbs
1 cup raspberries
Confectioners' sugar, for dusting
1/2 cup whole milk
1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons)
1/4 cup sugar
4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg (optional)

Steps:

  • Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and fluffy, about3 minutes. Add 1 egg and beat until incorporated; set aside. Butter 2 baking sheets. Lay out a large piece of parchment paper and dust with flour. Cut the dough in half. Place 1 piece on the parchment and roll into a 16-by-6-inch rectangle. Sprinkle with 1 tablespoon breadcrumbs, then spread half of the cream cheese filling over the dough, leaving a 1-inch border on all sides. Sprinkle 1/2 cup raspberries lengthwise down the middle. Use the parchment to lift the dough and roll it around the filling into a 16-inch log. Transfer the log to one of the prepared baking sheets, seam-side down, and form into a wreath, pinching the ends together to seal. Repeat to form a second wreath. Cover the wreaths loosely with buttered plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Uncover the wreaths. Use kitchen shears to cut long vents crosswise into the tops of the wreaths at 1-inch intervals, using your fingers to gently separate the dough at each cut. Beat the remaining egg with 1 tablespoon water in a small bowl; brush the tops of the wreaths with the egg wash. Transfer to the oven and bake until golden brown, 30 to 35 minutes, switching the position of the baking sheets halfway through. Let cool to room temperature on the baking sheets. Dust with confectioners' sugar before serving.
  • Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
  • Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
  • Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
  • Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

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