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Razzle Dazzle Raspberry Sherbet Recipe

3 Egg whites

3/4 c Sugar

1 c Milk

1 c Half & half

3 c Raspberries in syrup; pureed

2 tb Lemon juice

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.

This entry was posted on Friday, January 23rd, 2009 at 12:51 pm and is filed under Sweets and Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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