Friday, February 23, 2007

Red Raspberry Sherbert

My method for making sherbert is short and sweet.
I puree a couple cups of fresh or frozen fruit in a blender. I then add a can (14oz) of sweetened-condensed milk. Puree for a minute more, and then if I am using a fruit with lots of seeds (like raspberries) I strain into my Krups ice-creammaker.
This sherbert is the essence of raspberry. It is rich, creamy, and smooth. You only need a little scoop for a perfect boost of sweet berry flavor.