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Wild Raspberry Sherbet

Rated as 4.17 out of 5 Stars
706

"A quick sherbet with no fuss. Wild raspberries, seeds removed, are used for this yummy dessert."
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Ingredients

1 h 15 m servings 125
Original recipe yields 4 servings (2 cups)

Directions

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  1. 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.
  2. 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.

Nutrition Facts


Per Serving: 125 calories; 2.1 24 3.6 7 38 Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I'm the submitter of this recipe and I would like to state that for a more raspberry flavor, the cinnamon may be omitted and/or the raspberries increased.

Most helpful critical review

OMG it tasted soooooo bad, I'd rather eat anything else Hey Omia

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I'm the submitter of this recipe and I would like to state that for a more raspberry flavor, the cinnamon may be omitted and/or the raspberries increased.

I didn't have wild raspberries.I used store bought raspberries. I took the suggestion from submitter. I added more berries and omitted the cinnamon. It was creamy and refreshing.

OMG it tasted soooooo bad, I'd rather eat anything else Hey Omia

Made this recipe for my husband and he said the texture and flavors are so good. So good as in I'm going to have to make more tomorrow! I used 2 cups of sugar free frozen berries (defrosted) and...

Good, captures the tartness of the berries. It would be neat to find a use for the pulp left from straining.