Print Recipe

Razzle Dazzle Raspberry Sherbet



  • 3 Egg whites
  • 1 c Half & half
  • 3/4 c Sugar
  • 3 c Raspberries in syrup; pureed
  • 1 c Milk
  • 2 tb Lemon juice


  1. Beat egg whites until stiff, but not dry.
  2. Gradually beat in sugar, then milk, half and half, raspberries, lemon juice.
  3. Cover, refrigerate 30 minutes.
  4. Freeze as directed.

Makes 2 quarts.

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