Raspberry & Rosemary Sherbet + whipped cream

Raspberry & Rosemary Sherbet

I told you!!! That you would see more post about raspberry… yep, still picking them in my garden!

So why with rosemary. Honestly I don’t know… I was very inspired by a post this week, featured on Freshly Pressed from Rollings Reliable, talking about fear. And it finished very well with a no-fear recipe of decadent brownies with a bite of candied ginger in the middle! That’s fearless!!! That’s the thing about great chefs, you gotta keep trying, and find that mix that nobody had thought of and make them say: woa! Of course, raspberry-rosemary is not a dead freaky scary combination, but I googled it; not many recipes out there… Plus I took an enormous risk: the risk of spoiling my delicious beloved raspberries…

And it turned out great! And it was about time, because that day, I was a disaster in the kitchen. Before that, I managed to ruin a batch of what was supposed to be a replica of those amazing butter cookies from Bretagne, France. Total flop. Then I made pork in a slow cooker with parmesan and honey… re-flop! What was I thinking you ask??? Well that’s what it is to take risks, sometimes, it just doesn’t work…

But this sherbet my friend, you can trust it! And you can layer it, because it’s fat-free!!! (but not sugar-free…). And joy above all: the kids loved it! Yes! Found another way to sneak some fruits in their plate again!

Now what’s sherbet? You think I’m being fancy, calling it a name that doesn’t exist??? Well no, there is a definition for sherbet. It goes:  “Sorbets are made with puréed fruits, sugar, and water and sherbets are made with those three same ingredients. But while sherbets are made with the same ingredients, they also can contain milk, gelatin, or egg whites”.

So voilà, I made a raspberry sorbet with greek yoghurt = dairy = sherbet! It’s amazingly refreshing, not tart, and goes well with a dollop of home made not so sweet whipped cream (there you go for the missing fat calories we saved earlier) and some crumbled cookies on top.

I have to say, I hate taking food pictures at night, kitchen lightning sucks, you should have seen this pink! Beautiful!

Bon appétit!


For the sherbet

  • 3/4 cups sugar
  • 1 cup water
  • 1 tsp. dried rosemary
  • 3 cups fresh raspberries
  • 1 cup fat free greek yogurt

For the whipped cream

  • 500 ml whipping cream
  • 1 tps vanilla extract
  • 75 g sugar


For the sherbet

  • In a saucepan, bring water, rosemary and sugar to a boil. Reduce heat to low and simmer, without stirring, to make a syrup, for 5 minutes.
  • Add the raspberries and cook for another 10 min.
  • Let this sit until completely cool, allowing the flavors to blend.
  • Pass the mixture and scrape the purée through a fine sieve into a bowl; discard the seeds. Stir in greek yogurt and keep in the fridge until completely cold, at least 2 hours.
  • Pour it into a ice cream maker. Freeze according to the manufacturer’s instructions until almost set but still a little slushy, about 25 minutes.
  • Transfer the sherbet to a plastic container and freeze until completely set, about 1 hour.
  • Optional: Serve the sherbet with whipped cream on top and sprinkle with crumbled cookies

For the whipped cream

  • Whip the cream vanilla and sugar in a cold mixing bowl, until stiff.

Find the easy to print, e-mail and share recipe on my Recipage


Also with raspberries this week, my “Friday Mix” Facebook feature:

– 5 crushed raspberries

– 1 tps of cocoa powder

– 1 dose of Kahlua

– 2 tbsp of cream of coconut

– some chilled coconut water

That was really decadent and refreshing! I’m thinking of doing it again, slushy like, with freezing the coconut water before putting everything in the blender!!!

If you want more “Friday Mix” idea, follow me on Facebook, and wait Friday night 😉



5 thoughts on “Raspberry & Rosemary Sherbet + whipped cream

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