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I came across a crop of the plumpest red raspberries I have ever seen in the market today. They were as big as my thumb and perfectly ripe--but not too ripe. There wasn't one moldy one in the whole bunch. I bought 3 big baskets of them for $7.

I reserved a handful to snack on, and decided it was time to dislodge the ice cream maker from the back of the freezer for the first time this summer. I was set on using the berries in a sherbert. Summers in San Francisco aren't particularly warm, so you'll have to cut me a little slack-who wants to eat frozen snacks when it is foggy and windy out? I had to wait for a bit of a heat wave, which we finally got.

Red Raspberry Sherbert Recipe

My method for making sherbet is short and sweet.

I puree a couple cups of fresh or frozen fruit in a blender. I then add a can (14oz) of sweetened-condensed milk. Puree for a minute more, and then if I am using a fruit with lots of seeds (like raspberries) I strain into my Krups ice-creammaker.

This sherbert is the essence of raspberry. It is rich, creamy, and smooth. You only need a little scoop for a perfect boost of sweet berry flavor.

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