A quick raspberry sherbet with no fuss. Wild raspberries with their seeds removed are used for this yummy dessert.
Ingredients
- 2 cups wild raspberries
- ¼ cup white sugar
- 1 ½ cups milk
- ¼ teaspoon lemon juice
- 1/8 teaspoon ground cinnamon
Directions
Step 1
Heat raspberries and sugar in a small saucepan over low heat, stirring until sugar dissolves, about 5 minutes. Press raspberry mixture through a strainer into a bowl; discard seeds.
Step 2
Stir milk, lemon juice, and cinnamon into raspberry mixture; refrigerate until cold, about 1 hour. Freeze milk mixture in an ice cream maker according to manufacturer's instructions.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 125 | |
% Daily Value * | |
Total Fat2g | 3% |
Saturated Fat1g | 6% |
Cholesterol7mg | 2% |
Sodium38mg | 2% |
Total Carbohydrate24g | 9% |
Dietary Fiber4g | 15% |
Total Sugars20g | |
Protein4g | |
Vitamin C16mg | 79% |
Calcium122mg | 9% |
Iron0mg | 2% |
Potassium232mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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