3 Ingredient Raspberry Sherbert Recipe
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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!
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!
Raspberry Sherbert Recipe
Ingredients
- 1 cup half and half or cream
- 1/3 cup sugar
- 3 cups frozen raspberries
Instructions
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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.
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Serve immediately. Any leftover sherbert can be placed in the freezer and thawed slightly before re-serving.
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 the About Page. You can send her a message any time from the Contact Page.
This Raspberry Sherbet Recipe was originally posted on Little House Living in June 2020. It has been updated as of June 2023.
You have given me so many from scratch Recipes. Thank you so much and please ( DON’T EVER STOP ) I am so tired of all the junk sold in stores. Going back to Natural has improved the taste and we are enjoying our food like when I was a child ( i’m 74 ). I have so much to relearn and you are my go to blog. God Bless and THANKYOU
Good but tasted more like raspberry frozen yogurt =)
Merissa, thank you for another fabulous recipe and how to! I’m so sorry about the storm and pray you will be able to recover more than you ever dreamed! God is Good!
Perfect for a hot summer evening. Thanks, Merissa!
I love my Blendtec. I bought mine on Ebay a few months ago, mine was used. It works great. I will try this ice cream, it looks yummy.
Merissa,
I am so sorry to hear of your big setback concerning your garden, green house and any other damage you all sustained from the terrible storm. I pray all will turn out for you, and that you have a good harvest, saving all that you planted. May God bless all your hard work.
On the up side, this sounds like a great summertime pick-me-up! Only we are diabetics, so will have to tweak this recipe using sugar and change it to Pyure sweetener or Stevia, instead. I know it will still be delicious, though!
Thank you for this recipe.
Carol
Thank you Carol 🙂 Yes, this recipe is a nice summer pick me up! I’m sure it would work with less sugar or possibly a sugar sub, especially if you use a sweet fruit.
Oh, Merissa! Thank you for sharing this recipe–it sounds delicious! I was so sorry to read about the destructive storm that hit your farm yesterday… I hope & pray God will restore the food and resources you will need!
Thank you 🙂
Thank you kindly, dearest Merissa. Always a delight hearing from you. Indeed, you are my secret Household Queen of All. Martha Stewart…..move over……
This looks great! Any suggestions for using fresh berries? I have two bins of fresh blackberries that I’ve been wanting to do something special with and this looks like it would be perfect!
You’d want to freeze them first, but you can use them! The sherbert would be a little too soft to eat right away if they weren’t frozen. You can probably freeze them in the same amount of time it takes to freeze the cream.
Could this be made seedless? I have texture problems…..sigh – wish I could get over them but it is just part of who I am.
Somehow you could use fresh strawberries, mash them and remove the seeds with a strainer and then freeze the raspberry puree before using it. You could always use a different type of fruit too that doesn’t have seeds like peaches.
What a great simple recipe! I might try this on my ice cream maker. Sending prayers and care your way that hopefully some of your garden make it through the damage.
Hi, I’m looking in to aquaponics, fish then plants in the water, i guess u can do strawberries that way, my other thought is making sprouts, I even sprouted black oil sunflower seeds and whole barley from big bags from the feed store. Wish I could help.. What did you lose in storm?
We are still waiting to see what will pop back. I think the squash is going to be ok. Still not sure on the corn, cucumbers, beans, and things like that.
Hoping to get some peaches off the fruit truck this week…Can’t wait to try this! Thank Merissa!
My daughter loves sherbert, and since she can’t have dairy we’ll try it with the coconut cream. Thanks for the simple yummy recipe. Blessings to you.
Hi Merissa – So sorry you had such a devastating loss of your gardens. I hope that they will recover as well as possible.
This sherbet recipe sounds great. I really love eating raspberry sherbet with semi-sweet chocolate chips. Can’t wait to try it out!
Thank you so much. I can’t wait to try it. It’s so simple and No doubt delicious,
This sounds great but I am wondering if you can you 32% for the cream
I’m not sure what that is?
What a coincidence! I was just saying I really have a craving for sherbert the last 2 days, which I rarely eat due to all the crazy ingredients! I am making this with blueberries, as I have tons frozen right now! Thanks!!!
The recipe looks great, and certainly worth trying…forgive me, please, but the school teacher in me is screaming a little : There is only one ‘r’ in Sherbet….it’s not spelled “…beRt”. Some people pronounce it that way (and many of us do NOT, but I’m a little surprised that your computer’s ‘Spell check’ didn’t grab this one. Sorry, truly…spelling and grammar are my pet peeves. (The recipe really does look great. Thanks for listening.)
https://www.merriam-webster.com/words-at-play/sherbet-vs-sherbert
Thank you for your wonderful recipe! I will be making it this weekend for my family. I just wanted to make one little correction–and my apologizes in advance for being a grammar snob, but the correct spelling for this delightful dessert is sherbet. There is no extra “r.”