Raspberry Sherbet

Can use fresh summer berries or frozen

• Ready In: 50 mins
• Yields: 1 quart

Ingredients

• 1 1⁄2 cups fresh raspberries (or 12 oz. frozen raspberries, thawed, all juice reserved)
• 1  tablespoon lemon juice
• 1⁄4 teaspoon salt
• 1 3⁄4 cups  whole milk
• 1⁄2 cup sugar
• 1⁄4 cup light corn syrup

Directions

1. Put raspberries, lemon juice, and salt in a large blender; blend until smooth, scraping down the sides of the canister as necessary; set aside.
2. Warm 1 cup of the milk in a medium saucepan over low heat; stir in the sugar and corn syrup until dissolved.
3. Pour into the blender with the raspberry puree, add the remaining 3/4 cup milk, and blend until fairly smooth.
4. Strain through a fine-mesh sieve into a bowl, gently pressing the mass against the mesh with the back of a wooden spoon to extract as much of the liquid as possible while leaving the seeds behind.
5. Refrigerate until cold, about 4 hours or overnight.
6. Whisk the mixture, then freeze in your ice cream maker according to manufacturer's directions.
7. Serve at once--or transfer to a freezer container, seal tightly, and store in the freezer for up to 1 month; soften at room temperature for 5 minutes before serving.