Raspberry Sherbet - Non-Dairy
From The Proctor Silex Test Kitchen
Added by Pat
Ingredients
Recommended Hamilton Beach® Product: Half-Pint™ Soft-Serve Ice Cream Maker
- 1 ¼ cup almond milk
- 2 pints fresh raspberries (about 3 cups)
- ½ cup sugar
- 1 tsp vanilla
Directions
DIRECTIONS:
1. Make sure ice cream bowls are completely frozen.
2. Add all ingredients to blender (make sure to add milk first), then puree until smooth.
3. Refrigerate mixture for at least four hours, or overnight.
4. Pour mixture into ice cream bowls, replace motor housing and turn unit on.
TEST KITCHEN TIP:
Placing your ice cream bowl with sherbet mixture back into the freezer for several minutes after churning will help solidify the sherbet, if a firmer consistency is desired.
YIELD:
2-3 servings
This recipe was developed by Hamilton Beach Brands, Inc.
