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Raspberry Sherbet
500g raspberries (fresh or frozen)
200 ml water
200g caster sugar
1 teaspoon lemon juice
Raspberry float
½ l sparkling water
2-3 scoops raspberry sherbet
60g fresh raspberries
ice cubes
cute straws
Today we are making a delicious summery drink from the USA and what is so fun about that? We first make the sherbet ice ourselves. If you don't have an ice cream maker, don't panic! You can still join in. On the bottom of this recipe you can read how it works without an ice cream maker.
If you do have a ice cream machine, make your ice cream as described in the manual, which can vary considerably per machine! Here we go, first the sherbet and then the drink,
How to first make Raspberry sherbet and then a Raspberry Float
Always place the ice maker container the night before you use it in the freezer!
Let frozen raspberries thaw for half an hour.
Place water and sugar in a sauce pan.
Bring the sugar water to the boil.
Dissolve the sugar and let the mixture cool.
Put the raspberries in the foodprocessor.
Puree the raspberries.
Spoon the puree into a sieve.
Sift the pips from the raspberry puree.
Stir the cooled sugar syrup into the puree.
Fetch the ice cold container from the freezer.
Turn it on and pour in the puree.
Ours need half an hour to make sherbet.
Let the sherbet set a short while in the freezer.
Crush some fresh raspberries.
Put it into a glass and add 2-3 scoops sherbet.
Fill the glass with sparkling water and optional ice cubes.
How to make sherbet without an ice cream maker
- Transfer the sherbet mixture to a freezer-safe container and freeze it for 6 hours.
- Be sure to stir it every hour until the sherbet reaches a soft serve consistency