Ingredients:

  • 1 cup Granulated Sugar (200 g)
  • 1 cup Water (240 ml)
  • 2 Tbsp Liquid Glucose or Light Corn Syrup (30 ml, optional)
  • 1 Tbsp Lemon Zest (zest of 1 large lemon)
  • 1/4 cup Fresh Lemon Juice (60 ml)
  • 3 cups Fresh or Frozen Raspberries (450 g)
  • 1/2 cup Whole Milk (120 ml, full-fat)
  • 1/4 cup Heavy Cream (60 ml, minimum 35% fat content)
  • 1/8 tsp Pinch of Salt

Instructions:

  1. Make the Syrup: Combine sugar, water, and liquid glucose (if using) in a saucepan. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved and the mixture is clear.
  2. Infuse and Cool: Remove the syrup from the heat. Stir in the lemon zest. Allow the syrup to cool slightly (about 15 minutes).
  3. Process Raspberries: Gently mash the raspberries or pulse briefly in a food processor until just broken down.
  4. Strain the Purée: Press the mashed raspberries through a fine-mesh sieve set over a large bowl, using a rubber spatula to extract the liquid purée (approx. 1.5 cups). Discard the seeds and solids.
  5. Assemble the Base: Whisk the cooled sugar syrup, strained raspberry purée, fresh lemon juice, milk, heavy cream, and salt together until fully homogenous.
  6. Chill Thoroughly: Cover the bowl tightly and refrigerate for a minimum of 4 hours, but ideally, chill overnight (12 hours). The mixture must be ice-cold (below 40°F/4°C) before churning.
  7. Churn: Pour the completely chilled sherbet base into your prepared ice cream machine bowl. Churn according to the manufacturer’s instructions, usually for 20–25 minutes, until the mixture has the consistency of soft-serve ice cream.
  8. Transfer and Harden: Scrape the sherbet into an airtight freezer container. Press a piece of parchment paper directly onto the surface to minimize ice crystals.
  9. Freeze: Place the container in the coldest part of the freezer for at least 2 hours to fully harden.
  10. Serve: Allow the sherbet to sit at room temperature for 5–10 minutes before scooping, as it will be very firm.