Raspberry sherbet
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Raspberries (about 1 pint) |
| 1 | cup | Chambord (black raspberry liqueur) |
| 2 | tablespoons | Fresh lemon juice (about 1 lemon) |
| ½ | cup | Sugar |
| ¼ | cup | Whipping cream |
Directions
1. Place all the ingredients in a blender and puree until smooth. 2.
Pour the puree through a fine strainer into a bowl to remove the seeds. To facilitate this, stir puree in strainer often, pressing against the sides occasionally, until only the seeds remain in the strainer. Refrigerate strained mixture, loosely covered until chilled, a minimum of 1 hour. 3. Freeze in a ice cream maker according to manufacturer's directions.
Makes 3 cups.
Adapted from Blackberry Sherbet recipe in The New Basics Cookbook.
Source: Adaptation by Michelle M. Bass Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MICHELLE BASS On 05-10-95