This Raspberry Sherbet Recipe is a great homemade frozen raspberry dessert idea, and you DO NOT need an ice cream maker to make it!
If you Do have an Ice Cream Maker Machine ... great! If not, no worries ;)
2 pints raspberries
grated rind of 1/2 orange
1/2 cup granulated sugar
2 1/2 cups cold water
1/2 cup milk
1/4 cup Cointreau liqueur
Puree the raspberries in a food processor, or a blender.
Add the grated rind, toss, and set aside.
In a medium size pan, combine the sugar and water and bring to a simmer over medium heat.
If you wish to remove all, or part of the seeds, do so at this stage, using a mill, or a fine sieve.
Simmer, uncovered, without stirring, until the syrup spins a thread. (Keep dipping a fork into the syrup as it cooks and watch the drops fall back into the pan. In about 8 - 10 minutes, the syrup will boil down and the drops will become slow to fall.
Soon after, a very fine thread will spin out as a drop falls. Remove the syrup from the heat at once.)
Whip the syrup into the fruit, and blend in the milk and liqueur.
Turn into an ice cream maker and follow the manufacturer's directions.
Instead of using an ice cream maker, make this in a freezer - put the mixture into a freezer safe bowl. Take the bowl out several times during the freezing process (approx. every 1/2 hour), and beat the mixture long enough to break up the crystals of ice that are forming. Use a fork or an electric mixer. This may take 4 to 6 hours.
The freezing time takes about 4 to 6 hours.
Here, below are examples of Ice Cream Makers, and recipe books available online through *Amazon.com.
Click on the images for more detailed product information and customer reviews.
The first image of the Cuisinart Model is the same as the one I have.