Raspberry Sherbet

• 1 12 cups fresh raspberries (or 12 oz. frozen raspberries, thawed, all juice reserved)
• 1 tablespoon lemon juice
• 14 teaspoon salt
• 1 34 cups whole milk
• 12 cup sugar
• 14 cup light corn syrup

1. Put raspberries, lemon juice, and salt in a large blender; blend until smooth, scraping down the sides of the canister as necessary; set aside.
2. Warm 1 cup of the milk in a medium saucepan over low heat; stir in the sugar and corn syrup until dissolved.
3. Pour into the blender with the raspberry puree, add the remaining 3/4 cup milk, and blend until fairly smooth.
4. Strain through a fine-mesh sieve into a bowl, gently pressing the mass against the mesh with the back of a wooden spoon to extract as much of the liquid as possible while leaving the seeds behind.
5. Refrigerate until cold, about 4 hours or overnight.
6. Whisk the mixture, then freeze in your ice cream maker according to manufacturer's directions.
7. Serve at once--or transfer to a freezer container, seal tightly, and store in the freezer for up to 1 month; soften at room temperature for 5 minutes before serving.

fresh raspberries, lemon juice, salt, milk, sugar, light corn syrup

Taken from www.food.com/recipe/raspberry-sherbet-434618 (may not work)