Raspberry Sherbet Wreath Recipes

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RASPBERRY BUTTERMILK SHERBET



Raspberry Buttermilk Sherbet image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 4-6 servings

Number Of Ingredients 6

6 cups raspberries (4 to 5 pints)
1/4 cup 100% grape or apple juice
1 cup superfine sugar
1 1/2 cups buttermilk
1/4 cup heavy cream
Salt and freshly cracked pepper

Steps:

  • Puree the raspberries, juice and sugar in a food processor until smooth. Pour through a mesh strainer into a bowl and discard the raspberry seeds. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.
  • Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve sprinkled with pepper.

Nutrition Facts : Calories 397 calorie, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 26 milligrams, Sodium 207 milligrams, Carbohydrate 81 grams, Fiber 12 grams, Protein 6 grams, Sugar 66 grams

WILD RASPBERRY SHERBET



Wild Raspberry Sherbet image

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

Provided by SHORECOOK

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h15m

Yield 4

Number Of Ingredients 5

2 cups wild raspberries
¼ cup white sugar
1 ½ cups milk
¼ teaspoon lemon juice
⅛ teaspoon ground cinnamon

Steps:

  • 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.
  • 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 : Calories 124.5 calories, Carbohydrate 24 g, Cholesterol 7.3 mg, Fat 2.1 g, Fiber 4.2 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 37.5 mg, Sugar 19.7 g

RASPBERRY SORBET



Raspberry Sorbet image

A classic raspberry sorbet is just the thing to enjoy on a warm summer day. Make two batches of this recipe if needed for double the dessert.Get the recipe for Vanilla Ice Cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 3

1 cup sugar
1 3/4 cups plus 4 teaspoons water
6 cups (1 2/3 pounds) raspberries

Steps:

  • Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool.
  • Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible; discard solids.
  • Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and stir until well combined. Refrigerate for at least 1 hour.
  • Pour mixture into an ice cream maker, and freeze according to manufacturers' instructions. Transfer sorbet to a large airtight container, and freeze for at least 2 hours.

FRESH RASPBERRY SHERBET



Fresh Raspberry Sherbet image

Unlike ice cream, store-bought sherbet is usually third-rate. If you want a really good fruit sherbet, do you have to make it yourself? YES! If using a canister-style ice cream machine, freeze the canister for at least 12 hours, or preferably, overnight. If the canister is not thoroughly frozen, the sherbet will not freeze beyond a slushy consistency. In-season fresh raspberries have the best flavor, but when they are not in season, frozen raspberries are a better option. Substitute a 12-ounce bag of frozen raspberries for fresh. Vodka can be substituted for the Triple Sec, but I prefer the citrus flavor of the Triple Sec. Prep time includes juice chilling time. Adapted from Cook's Illustrated (America's Test Kitchen)

Provided by TxGriffLover

Categories     Frozen Desserts

Time 3h50m

Yield 1 quart

Number Of Ingredients 7

3 cups fresh raspberries
3/4 cup water
1 cup granulated sugar (7 ounces)
1/8 teaspoon table salt
3 tablespoons lemon juice (from 1 to 2 lemons)
2 teaspoons triple sec
2/3 cup heavy cream

Steps:

  • In a medium nonreactive saucepan, cook the fresh raspberries, water, sugar, and salt over medium heat, stirring occasionally, until the mixture just begins to simmer, about 7 minutes.
  • Pass the mixture through a fine-mesh strainer into a medium bowl, pressing on the solids to extract as much liquid as possible.
  • Add the lemon juice and Triple Sec or vodka; cover with plastic wrap and chill in the freezer until very cold, about 40º, about 30-40 minutes. Do not let mixture freeze.
  • When the mixture is cold, using a whisk, whip the cream in a chilled medium bowl until soft peaks form. Whisking constantly, add the chilled juice mixture in a steady stream pouring against the edge of the bowl.
  • Immediately start the ice cream machine and add the juice/cream mixture to the frozen canister; churn until the sherbet has the texture of soft-serve ice cream, 25-30 minutes.
  • Remove the canister from the machine and transfer the sherbet to a storage container; press plastic wrap directly against the surface of the sherbet (to prevent ice crystals from forming) and freeze until firm, at least 3 hours. The sherbet can be wrapped well in plastic wrap and frozen for up to one week.
  • To serve, let the sherbet stand at room temperature until slightly softened and an instant-read thermometer inserted into the sherbet registers 12º to 15º.

Nutrition Facts : Calories 1525, Fat 61.1, SaturatedFat 36.6, Cholesterol 217.5, Sodium 358.7, Carbohydrate 252.4, Fiber 24.2, Sugar 217.4, Protein 7.9

RASPBERRY SHERBET WREATH



Raspberry Sherbet Wreath image

I'll be making this for Christmas as everyone loves raspberry sherbet and this gives it such an unusual presentation that everyone loves it. And of course the leaves are to die for. Found in Country Woman.

Provided by lilypad722

Categories     Frozen Desserts

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 5

1/2 cup white chocolate chips
1/4 teaspoon shortening
10 -12 small lemon leaves
3 pints raspberry sherbet
1/2 cup fresh raspberry

Steps:

  • In a microwave or heavy saucepan, melt chips and shortening; stir until smooth.
  • With a small new paint brush, brush white chocolate in a thin layer on the underside of each leaf.
  • Refrigerate until set, about 10 minutes.
  • Apply a second layer of white chocolate; chill for at least 15 minutes or overnight.
  • Gently peel leaf from chocolate.
  • For wreath, chill a 14-in. to 16-in. round serving platter in the freezer for at least 15 minutes.
  • Working quickly, scoop 1-1/2-in. balls of sherbet and arrange in a ring on the platter.
  • Make another ring of sherbet scoops inside the first ring.
  • Arrange a third ring on top of the other rings. If sherbet begins to melt, return platter to the freezer for 5 minutes.
  • Garnish with white chocolate leaves and raspberries.

Nutrition Facts : Calories 177.8, Fat 4.7, SaturatedFat 2.7, Cholesterol 1.2, Sodium 48.6, Carbohydrate 32.8, Fiber 3.3, Sugar 26.9, Protein 1.6

RASPBERRY SHERBET WITH RASPBERRY SAUCE



Raspberry Sherbet with Raspberry Sauce image

Provided by Food Network

Categories     dessert

Time 23m

Yield 6 servings

Number Of Ingredients 7

2 pounds fresh raspberries, or 1 1/2 pounds frozen unsweetened raspberries (2 packages, 3/4 pound each) and 1 1/2 cups fresh raspberries
2 cups seedless red or black-raspberry preserves
2 tablespoons raspberry brandy
2 tablespoons lemon juice
1/2 cup water
Mint, edible flowers, or lemon peel, for decoration
Chantilly (sweetened whipped cream), as an accompaniment

Steps:

  • Reserve 1 1/2 cups of the fresh berries to fill the sherbet receptacles at serving time. Put the 1 1/2 pounds of fresh or defrosted frozen berries in the bowl of a food processor with the preserves, and process until liquefied, or push through a food mill fitted with the fine screen. Strain through a sieve to remove any remaining seeds. You should have about 3 1/2 cups of raspberry coulis or puree. Reserve 1 1/2 cups for the sauce, and add the brandy to this sauce. Refrigerate until serving time. Add the lemon juice and water to the remaining 2 cups to be used for the sherbet, and freeze, covered with plastic wrap, in a stainless-steel bowl for about 3 hours, until frozen but not too hard.
  • Break the frozen sherbet into pieces with a spoon, and dump them into the bowl of a food processor. Emulsify in several batches or all together until the sherbet becomes creamy and lighter in color. It should not be processed much more than 30 seconds; by then, it will have liquefied a little. Return the puree to the stainless-steel bowl, cover, and put back in the freezer for a few hours.
  • To make the sherbet receptacles, line six 1-cup glass bowls with plastic wrap, and spoon a sizable scoop of sherbet inside each.
  • With a spoon, press on the center of each scoop to hollow it out, and push the sherbet up around the sides of the cup to create a "nest" in the center. Fold the plastic-wrap edges over the sherbet, and place in the freezer for a few hours, until hard. (This can be done several days ahead).
  • To serve: Remove the frozen sherbet receptacles from the freezer, and pull back the plastic wrap to expose the center. Fill each with about 1/4 cup fresh raspberries.
  • Invert the sherbet cups carefully in the center of six dessert plates, and remove the plastic wrap. Pour the raspberry sauce around the cups, decorate with lemon peel, mint, or edible flowers, and serve.

SHERBET PUNCH



Sherbet Punch image

"Lime is my favorite flavor for Christmas, but I make this same recipe with raspberry sherbet, too," notes Jeanne Bunders of Wauzeka, Wisconsin.

Provided by Taste of Home

Time 10m

Yield 4-1/2 quarts.

Number Of Ingredients 4

1/2 gallon lime or raspberry sherbet, softened
1 liter ginger ale
2 cups lemon-lime soda
2 cups grapefruit or citrus soda

Steps:

  • Just before serving, place sherbet in a punch bowl. Add ginger ale and soda; stir until sherbet is almost dissolved.

Nutrition Facts : Calories 132 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 39mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 0 fiber), Protein 1g protein.

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