Razzle dazzle raspberry sherbet

1 servings

Ingredients

Quantity Ingredient
3 Egg whites
¾ cup Sugar
1 cup Milk
1 cup Half & half
3 cups Raspberries in syrup; pureed
2 tablespoons Lemon juice

Directions

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.

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