Lemon Raspberry Sherbet

14 Aug

Heather Jurczyk from HeCooksSheCooks.com  shares her recipes with Shinddigz

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

With summer allegedly at its peak it is time to celebrate that which is summer. I say allegedly because I woke up this morning to 48 degrees.

It is August in Indiana.

I should be melting instead I am sipping hot tea bundled in sweats as I write this.

It makes me rather nervous you know.

Winter is going to just suck I can feel it.

Anyway, I digress, let’s get back to celebrating summer. Specifically, one of my favorite summertime tastes – the lemon. Lemon bars, lemonade, lemon cupcakes, lemon squeezed on freshly picked tomatoes. Mmmm So good!

Since I was HOPING for some real summer weather here, I made sherbet. Hardly seems appropriate since it is 48° out! Sigh.

Maybe I need to set the mood with Shindigz Ice Cream Party Theme.  That will make me feel more like summertime.

Delicious hand picked raspberries and tart lemons make for an amazingly refreshing treat. Perfect for kids and adults alike. Which is good. Because when you are hosting your childs birthday party and you bring out the ooey gooey messy cake for the kids to enjoy and you just know clean up is going to take longer than the actual party, bring out some small dishes of this sherbet for the adults to indulge in. Maybe just pop your scoop in some vodka.

;)

Lemon Raspberry Sherbet

Raspberry Lemon Sherbet
Ingredients:

  • 1 cup lemon juice
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2/3 – 3/4 cup powdered sugar (to taste)
  • 2 lemons zested
  • 1/2 pint raspberries (strawberries, blueberries and blackberries work very good here as well.)

Juice lemons, then strain.

Mix juice with milk and cream. Whisk in sugar until well blended. Add zest.

Refer to your manufacturers ice cream makers instructions for processing. 3/4 of the way thru processing, add the raspberries.

OR

Pour into glass pan and freeze.

Every 30 minutes, remove from the freezer and mix. Scrape any frozen bits from the sides and gently mix.

After the first 90 minutes, fold in 1/2 pint of chopped raspberries.

Continue to stir every half hour until set.

Serve cold. Perhaps poolside at that party. Paired with a nice coolie.  Or create your own Ice Cream & Sherbet Party in the dead of winter!

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

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