Razzle dazzle raspberry sherbet
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Egg whites | |
| ¾ | cup | Sugar |
| 1 | cup | Milk |
| 1 | cup | Half & half |
| 3 | cups | Raspberries in syrup; pureed |
| 2 | tablespoons | Lemon juice |
Directions
Beat egg whites until stiff, but not dry. Gradually beat in sugar, then milk, half and half, raspberries, lemon juice. Cover, refrigerate 30 minutes. Freeze as directed. Makes 2 quarts.