Raspberry Cream Sherbert


1 (10 oz) package frozen raspberries, thawed
1 tbs lemon juice
3/4 cup sugar
1/3 cup water
1 tbs corn syrup
3 egg whites'
pinch of kosher salt
1/4 tsp cream of tartar
1/2 cup heavy cream


  • Puree raspberries in a blender or food processor.
  • Push puree through a fine sieve to remove seeds.
  • Add lemon juice.
  • Combine sugar, water and corn syrup in a saucepan, and bring to a boil, stirring until sugar has dissolved.
  • Cook to the soft ball stage, about 238 degrees.
  • Beat in the egg whites until they are foamy, then add the salt and cream of tartar, and continue beating until stiff peaks form.
  • Fold in about 1/3 of the raspberry puree.
  • Whip the heavy cream until it hods its shape but is not too stiff.
  • Fold it into the egg white mixture.
  • Fold in the remaining raspberry puree, 1/2 at a time, until the mixtures are well combined.
  • Pour mixture into a rectangular pan or freezer tray, and freeze until the mixture becomes mushy, about 1 hour.
  • Stir well, scraping down the sides and the bottom of the pan, until the mixture is completely smooth.
  • Pour the sherbet into plastic containers, cover with plastic wrap and put lids on the containers and freeze until firm.




20 min


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