Raspberry sherbet

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Recipe by: miquell

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Raspberries (about 1 pint) -lemon)
1 c Chambord (black raspberry 1/2 c Sugar
-liqueur) 1/4 c Whipping cream
2 tb Fresh lemon juice (about 1

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