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.

Serve immediately. Any leftover sherbert can be placed in the freezer and thawed slightly before re-serving.