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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


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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