Molded Raspberry Sherbet Recipe
Ingredients
3 pkgs. (10 oz. each) frozen red raspberries, thawed and forced through a fine sieve
1 1/2 tablespoons lemon juice
1 1/2 cups confectioners' sugar
1 1/2 teaspoons unflavored gelatin
1/3 cup milk
Directions
Combine raspberry syrup, lemon juice, and confectioners' sugar; beat with a hand rotary beater until smooth.
Soften gelatin in milk in a small saucepan.
Stir over low heat until dissolved.
Blend into raspberry mixture.
Pour into refrigerator trays and freeze until mushy.
Turn into a bowl and beat until creamy.
Turn into a 1 quart fancy mold.
Freeze until firm.
Unmold onto a chilled serving plate.
Soften gelatin in milk in a small saucepan.
Stir over low heat until dissolved.
Blend into raspberry mixture.
Pour into refrigerator trays and freeze until mushy.
Turn into a bowl and beat until creamy.
Turn into a 1 quart fancy mold.
Freeze until firm.
Unmold onto a chilled serving plate.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
