Description
A quick sherbet with no fuss. Wild raspberries, seeds removed, are used for this yummy dessert.
Ingredients
- 2 cups wild raspberries
- ¼ cup white sugar
- 1 ½ cups milk
- ¼ teaspoon lemon juice
- ⅛ teaspoon ground cinnamon
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 1 hr 15 mins
Servings: 4