Yield: about 1 quart
2 (10-ounce) packages frozen raspberries
2/3 cup sugar
2 tablespoons light corn syrup
2 cups milk*
2 tablespoons lemon juice
Thaw, purée and strain raspberries.
In a medium saucepan, over medium heat, heat sugar with corn syrup and milk, stirring until sugar is dissolved. Cool.
Add puréed raspberries and lemon juice to the cooled milk mixture and freeze in an ice cream maker according to manufacturer’s instructions.
*Kitchen Ade note: Feel free to substitute a richer product for the milk in this recipe. Writes Gail Damerow of sherbet and ice milk: “The smoothest and richest sherbets are made with light cream, half-and-half or whipping cream instead of milk.”
