Black Raspberry Sherbet for 16 Servings

Instructions:

1. Combine the black raspberries, granulated sugar, and lemon juice in a saucepan over medium-low heat. Stir consistently for about 7 minutes until the sugar granules have completely dissolved and the berries have broken down into a thick syrup.
2. Remove the mixture from heat and stir in the vodka.
3. Press the warm raspberry mixture through a fine-mesh strainer into a bowl, using the back of a spoon to extract all pulp, then discard the seeds.
4. Allow the puree to cool to room temperature, then refrigerate for 30 minutes.
5. Whisk the chilled milk and heavy cream into the raspberry puree until the color is uniform.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer's directions (typically 20–30 minutes) until thickened.