Raspberry Sherbet: Strain the thawed raspberries to remove the raspberry seeds, by gently pressing them through a fine meshed strainer placed over a large bowl. (You will have about 1 cup (240 ml) of raspberry juice. Throw away the raspberry seeds.) To the raspberry juice add the remaining ingredients and stir to combine. Taste and add more sugar or lemon juice if needed.

There are two ways you can make this Sherbet.

Method One: If you do not have an ice cream machine you can 'still freeze' the sherbet. Which means pour the mixture into a metal pan (so it freezes faster), cover with plastic wrap, and place in the freezer for about four to six hours or until firm (it will have a consistency somewhere between an ice cream and a sorbet). Stir the mixture every 45-60 minutes to break up any large ice crystals that may have formed.

Method Two: If using an ice cream machine, first cover and chill the mixture in the refrigerator for several hours until cold. Then place in your ice cream machine and process according to the manufacturer's instructions. If still soft, transfer the raspberry sherbet to a covered container and place in the freezer for a few hours, or until it reaches the desired consistency.

Makes about 3 cups (720 ml).

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Raspberry Sherbet Recipe:

1 - 12 ounce (340 gram) bag of frozen unsweetened raspberries, that have been thawed (can also use fresh raspberries)

2/3 cup (135 grams) granulated white sugar, or to taste

1 cup (240 ml) milk (full or reduced fat)

1/2 cup (120 ml) half-and-half cream (cream with a 12% butterfat content)

1 teaspoon freshly squeezed lemon juice, or to taste