Raspberry Sherbet #2 Recipe
Yield: 3 CupsRecipe by luhu.jp
Ingredients:
2 package: 10 oz. each frozen Raspberries, defrosted
1 1/2 cup: Milk,
1/2 cup: Nonfat dry milk,
2 tbsp: Triple Sec OR orange juice,
Directions:
SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright
1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor.
Puree defrosted raspberries in a blender or food processor until smooth.
Pour mixture through a strainer, pressing out as much fruit pulp as
possible. Discard seeds. Place raspberry puree back in blender or food
processor with remaining ingredients and process until well combined. Chill
in the refrigerator until ready to freeze. Pour into the ice cream maker
and follow the manufacturers instructions for freezing.
For a patriotic dessert - why not do a parfait with a scoop of this, one
of blueberry sherbet and one of vanilla ice cream.
Source from luhu.jp
1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor.
Puree defrosted raspberries in a blender or food processor until smooth.
Pour mixture through a strainer, pressing out as much fruit pulp as
possible. Discard seeds. Place raspberry puree back in blender or food
processor with remaining ingredients and process until well combined. Chill
in the refrigerator until ready to freeze. Pour into the ice cream maker
and follow the manufacturers instructions for freezing.
For a patriotic dessert - why not do a parfait with a scoop of this, one
of blueberry sherbet and one of vanilla ice cream.
Source from luhu.jp