Razzle Dazzle Recipes - Ice Cream Recipes
Raspberry Sherbet Recipe
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Raspberry Sherbet

1/2 C. water

3/4 C. sugar

1/2 C. whipping cream

1 egg white

2 T. lemon juice

1 pint red raspberries

Put the fresh berries in saucepan with the water and sugar and cook for 5 minutes. Press through a sieve and add the lemon juice.

With canned berries, omit the water. Simply heat in their own juice and press through a sieve. Cool.

Beat until light and then fold in the egg white, beaten stiff, and beat the mixture again. Fold in the whipped cream until thick and stir well. Freeze.

Makes 1 1/2 quarts.

Ice Cream Recipe Provided By
  Razzle Dazzle Recipes