Raspberry Sherbet

Another recipe for the new ice cream maker ...

The only thing annoying about making this is straining the raspberries

From Baked by Rachael who took it from The Perfect Scoop by David Lebovitz

3C (24oz) raspberries (I used 2 bags of frozen raspberries)

1C whole milk

1/2 c heavy cream

3/4C sugar

1 1/8 tsp lemon juice

1 tablespoon some kind of alcohol

Directions:

Thaw raspberries until at least soft. Add raspberries, sugar and milk to a blender or food processor. Blend until smooth.

 Over a large bowl, pour mixture through a strainer to remove seeds. Discard solids. Stir in lemon juice. alcohol and cream.

Add to ice cream maker, mix for 25 minutes or per manufacturers directions.

Transfer to a freezer safe container. Freeze for at least 4 hours or until sherbet reaches desired consistency.