Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.

1. Add the raspberries, sugar, lemon juice, salt and ice to a food processor or high-powered blender and puree until smooth. Strain the mixture into a fine mesh sieve and press it with a spatula into a bowl, discarding the raspberry seeds and pulp. Stir in the whole milk.
2. Pour the mixture into an ice cream maker and churn for 20 to 25 minutes, until the texture becomes frosty and creamy. Line a container with parchment paper and add the sherbet; place it in the freezer and freeze for at least 1 hour to allow it to come to a scoopable texture. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 10 minutes before scooping.