Raspberry Sherbet 1/2 C. water 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. |
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Razzle Dazzle Recipes