Lemon Sherbet with Raspberries
| Category | Desserts
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | |
| Comment | |
Ingredients
- 3/4 cup lemon juice
- 2/3 cup sugar
- 2 grated lemon rinds
- 1 pinch salt
- 1 1/2 cups milk
- 1/2 cup heavy cream
-
- 1 package frozen raspberries
- 1 tablespoon framboise or cointreau
Directions
In a bowl, combine lemon juice, sugar, rind and salt. Gradually stir in the milk and heave cream, stirring until the sugar is dissolved. Pour the mixture into a refrigerator tray and freeze it until the outer edge is solid. Transfer the mixture to the bowl of an electric mixer and beat it until it is smooth, Return to the tray, cover the tray with foil and freeze the sherbet until firm. Puree 1 package frozen raspberies, partially thawed, in the ocntainer of a blender and stir in the framboise or the cointreau to taste. Spoon over sherbet.
Edit | Back to listing