What is the recipe for raspberry sherbet?

* 1 cup raspberries, fresh or frozen

* 1 cup sugar

* 1 cup water

* 1/4 cup lemon juice

* 1 tablespoon vanilla extract

* 2 cups heavy cream

* 1/2 cup corn syrup

Instructions

1. In a medium saucepan, combine the raspberries, sugar, and water. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 5 minutes, or until the raspberries have softened.

2. Strain the raspberry mixture through a fine mesh sieve into a bowl. Discard the solids.

3. Stir in the lemon juice and vanilla extract.

4. In a large bowl, beat the heavy cream and corn syrup until stiff peaks form.

5. Fold the raspberry mixture into the whipped cream.

6. Pour the sherbet into a freezer-safe container and freeze for at least 4 hours before serving.

Tips

* For a smoother sherbet, strain the raspberry mixture through a fine mesh sieve twice.

* To make a vegan sherbet, use coconut cream instead of heavy cream.

* You can add other fruits to the sherbet, such as strawberries, blueberries, or blackberries.

* Sherbet is best when served within 2 weeks of freezing.