Last weekend I went raspberry picking with some friends at Harvold Berry Farm in Carnation, WA.  Seems like every year I have good intentions of going to a U-Pick farm, but it never pans out.  This year, with some new-found freedom in my schedule, I ventured out!

We got there just after they opened on Saturday morning, and really only expected to be there for an hour or so, thinking with the crowd they’d be picked out quickly.  We were in luck though and had so many beautiful berries to pick!  Downside of having an abundance to pick?  I turned into a lobster!  I didn’t plan well and got far too much sun.  Oops!

While we picked away, we talked about some fun projects I have heading your way!  I promise to share the news with you when it’s ready!

I ended up with 7 pounds of glorious raspberries!  Well worth a little pain!  Now, I knew I could probably just sit and eat them by the handful, but I figured I should do something a little bit more productive.  Like create a new recipe for you all!

I broke out the ice cream maker and got to work.  How does dairy-free raspberry sherbet sound!?  It’s been so refreshing to have this to grab from the freezer on these HOT summer days we’ve been having in the Pacific Northwest.  Seriously, I love the sun and all, but too many days above 80 degrees!

Not too sweet and a little tart, this sherbet is dang delicious!  You’ll have to make some to share for your 4th of July festivities!


Dairy-Free Raspberry Sherbet

Course: Dessert
Author: Suzie Bauer


  • 3 1/2-4 cups Fresh Raspberries (enough for 1 1/2 cups juice)
  • 2 tsp Fresh Lemon Juice
  • 1 (13.5oz) can Full Fat Coconut Milk
  • 5 large Medjool Dates pits removed (about 1/2 cup)


  • In a high speed blender or food processor, blend the raspberries and lemon juice until smooth (about 30 seconds).
  • Push the raspberry puree through a fine mesh strainer and discard the seeds.
  • In a blender, add the raspberry juice, coconut milk and dates. Blend until smooth.
  • Pour into an ice cream maker and follow the manufacturers instructions.
  • Serve immediately, or transfer to a container to chill for a few hours in the freezer. If serving later, you may need to leave it out on the counter before scooping. Makes about 1 quart.


If you do not have an ice cream maker, pour into a container and freeze for several hours until it sets.