No-Cook Raspberry Sherbet with Fresh Raspberry Sauce

This no-cook raspberry sherbet is the perfect balance of creamy, tangy, and sweet with a vibrant fresh raspberry sauce that adds an extra burst of flavor. The smooth, refreshing texture melts in your mouth while the bright, fruity notes make it an irresistible summer treat that can be made with minimal effort.

Ingredients

• 2 cups fresh raspberries (for sherbet)
• 1 cup fresh raspberries (for sauce)
• 0.75 cup granulated sugar (for sherbet)
• 0.25 cup granulated sugar (for sauce)
• 2 tablespoons lemon juice
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons water (for sauce)

Instructions

1. For the sherbet: In a blender, combine 2 cups raspberries, 3/4 cup sugar, and lemon juice. Blend until smooth.
2. Strain the raspberry puree through a fine-mesh sieve into a large bowl, pressing with a spoon to extract all the liquid. Discard the seeds.
3. Add milk, heavy cream, vanilla extract, and salt to the raspberry puree. Whisk until fully combined and sugar is dissolved.
4. Cover and refrigerate the mixture for at least 1 hour until thoroughly chilled.
5. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions (usually 20-25 minutes).
6. While the sherbet is churning, make the raspberry sauce: In a blender, combine the remaining 1 cup raspberries, 1/4 cup sugar, and 2 tablespoons water. Blend until smooth.
7. Strain the sauce through a fine-mesh sieve to remove seeds, if desired (this step is optional).
8. Transfer the churned sherbet to a freezer-safe container, cover, and freeze for at least 2 hours to firm up.
9. When ready to serve, scoop the sherbet into bowls and drizzle with the fresh raspberry sauce.

Notes