Recipes
ByMerissa
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Looking for the perfect way to cool off this summer? This Raspberry Sherbert Recipe is ridiculously easy with only 3 ingredients!
Table of Contents
Homemade Raspberry Sherbert Recipe
It’s the heart of summertime, and you know what I want? Nothing but cold things to eat and drink! We are outside almost all day long in the summer, and the sun can definitely have a draining effect after a while. It’s hard to eat a plate full of hot chicken when all you really want is a bowl of ice cream.
That’s why the new recipe I’m sharing with you today is just perfect for this week! It requires a bit of prep time but does not require an ice cream machine or churn so it’s very easy to do.
This recipe is perfect for a summer treat, baby showers, Valentine’s Day, summer parties, or any other time you want a sweet raspberry (or pink!) treat!
Ingredients for Raspberry Sherbert
- Half and half or cream. If you don’t have half and half, you can mix one part cream with one part whole milk. I really recommend the full cream in this recipe, though for the best texture.
- Sugar. This recipe calls for regular cane sugar. You could possibly replace it with honey or a sugar alternative.
- Frozen raspberries. You’ll need the berries to be frozen for this to set up properly. You can use other fruit as well; ideas are below!
- Salt (optional). Adding a pinch of salt to this recipe will help to elevate the flavor. You can leave it out though, if you want to.
Instructions for Making Raspberry Sherbert
Combine the half and half and the sugar and stir until the sugar is dissolved. Place the mixture into a clean ice cube tray and put in the freezer until solid. This is the same way that I make Cream Cubes to save extra heavy cream (but with added sugar in this case!).
Let the raspberries sit at room temperature for 15-20 minutes before making the recipe.
Add the cream mixture and the raspberries into the food processor and blend until smooth. You might need to scrape down several times to get everything combined well. Having a good blender is an important component of a good kitchen.
I have a Blendtec (with the Wildside Jar) because it has an 8-year warranty. All my other blenders have died within a year of purchase, so I know the warranty alone is worth it!
Serve immediately. Since you used frozen components in the recipe, there is no need to chill after you make it. Any leftover sherbert can be placed in the freezer and thawed slightly before re-serving.
Dairy-Free Raspberry Sherbert
Instead of using half and half or cream, use coconut cream instead for a dairy-free version of this Raspberry Sherbert.
Sugar-Free Raspberry Sherbert
The sugar in this recipe is fairly minimal and could be replaced with a sugar substitute or could be left out altogether if your raspberries are sweet enough.
How to Make Sherbet Punch
To make a batch of very simple punch, combine this full recipe for sherbert along with a liter bottle of lemon-lime soda. You could also add a few scoops of vanilla ice cream for added flavor and sweetness. Pour everything together in a large punch bowl right before serving.
To change up the punch, replace half the soda with orange juice or pineapple juice.
Peach, Strawberry, Blueberry, or Other Sherbert Flavors
As you can imagine, you can easily replace the frozen raspberries in this recipe with another type of frozen fruit. Using frozen peaches, in particular, is a favorite of ours.
Need to print this recipe for Raspberry Sherbert for your Recipe Binder? Grab it below!
5 from 5 votes
Raspberry Sherbert Recipe
CourseDessert
CuisineAmerican
KeywordRaspberry Sherbet Recipe
Prep Time 5 minutes
Calories 1253 kcal
Ingredients
- 1cuphalf and half or cream
- 1/3cupsugar
- 3cupsfrozen raspberries
Instructions
Combine the half and half and the sugar and stir until the sugar is dissolved. Place the mixture into a clean ice cube tray and put in the freezer until solid.Let the raspberries sit at room temp for about 15-20 minutes before making the recipe.
Add the cream mixture and the raspberries into the food processor and blend until smooth. You might need to scrap down several times to get everything combined well.
Serve immediately. Any leftover sherbert can be placed in the freezer and thawed slightly before re-serving.
Nutrition Facts
Raspberry Sherbert Recipe
Amount Per Serving
Calories 1253Calories from Fat 792
% Daily Value*
Fat 88g135%
Saturated Fat 55g344%
Polyunsaturated Fat 5g
Monounsaturated Fat 22g
Cholesterol 269mg90%
Sodium 69mg3%
Potassium 771mg22%
Carbohydrates 116g39%
Fiber 23g96%
Sugar 89g99%
Protein 11g22%
Vitamin A 3617IU72%
Vitamin C 96mg116%
Calcium 248mg25%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
How to Store Leftover Sherbert
Any leftovers can be placed in a freezer -safe airtight container and stored in the freezer until you are ready to enjoy again. I would recommend removing the sherbert from the freezer a little bit before you plan on enjoying it so that it can thaw slightly and be easier to serve.
More Cool Summer Treats
- How to Make Your Own Homemade Fudgesicles
- Frozen Yogurt Pops
- Frugal and Healthy Popsicle Recipes
- Frugal Homemade Ice Cream
- Frozen Yogurt Smoothie Recipe
- Frozen Yogurt
What are some of your favorite frozen treats to make in the summertime?
Merissa has been blogging about and living the simple life since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to the 100-acre farm and ministry on theAbout Page. You can send her a message any time from theContact Page.
This Raspberry Sherbet Recipe was originally posted on Little House Living in June 2020. It has been updated as of June 2023.
