As a kid we had raspberry bushes in our back yard. Much to my father’s chagrin, the bushes in each patch represented 1st base and 2nd base, so they took a beating during our almost daily whiffle ball games. (Breaking a bush was an automatic out and a major scolding.) Ah, but what berries survived and weren’t snitched by the neighbor kids would become part of our annual fish fry as raspberry ice cream that we would take turns hand cranking. This recipe is in memory of my dad, but it’s sherbet instead of ice cream. Lots of berries, a little less sugar, and whole milk instead of cream. I hope you like it.

1 1/2 cups raspberries (blended)
1 cup milk
1 teaspoon vanilla
1 teaspoon elderflower syrup
1/2 cup sugar

In a blender add milk, berries, sugar, vanilla, and elderflower syrup and blend for 3 minutes.

Refrigerate for 3 hours.

Follow your ice cram maker directions on churning sherbet.

Churn.

Freeze.

Serve.