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

Time 3h50m

Yield 1 quart

Number Of Ingredients 7

Ingredients

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