Raspberry Sherbet
- 1 pint raspberry juice
- 1 quart water
- 2 cups sugar
- Juice of 2 lemons
Crush and heat the raspberries so that the juice may be extracted more easily. Pass through a fine sieve or cheese cloth to keep back the seeds. Boil the sugar and half the water, the raspberry and lemon juice. Freeze as soon as the mixture is cold. If possible, stand aside for about an hour or more to ripen.
Submitted by Jan 18, 2010
15 min 30 min 45 min
15 min 30 min 45 min