- 3 cups Raspberries
- 1 1/2 cup Whole Milk
- 3/4 cup Sugar
- 1 1/8 tsp Lemon Juice
- Thaw raspberries until at least soft.
- Add raspberries, sugar, and milk to a food processor. Blend until smooth.
- Over a large bowl, pour mixture through a strainer to remove seeds.
- Discard solids.
- Stir in lemon juice.
- Add to ice cream maker attachment, mix for 25 min.
- Transfer to a freezer-safe container. Freeze for at least 4 hours or until sherbet reaches desired consistency.