Total Time
15mins
Prep 10 mins
Cook 5 mins

This is a recipe from Perino's Restaurant in Los Angeles, CA back in the '60's that made it's way into my grandmother's recipe box.

Ingredients Nutrition

Directions

  1. Place washed raspberries in a bowl and cover with kirsch. Add sugar if raspberries are not sweet enough for your taste. Soak overnight.
  2. Toast coconut lightly under broiler.
  3. Line champagne or sherbet glasses with a half inch of vanilla ice cream.
  4. Drain soaked raspberries and fill glasses to within one inch of the top.
  5. Fill remainder of glass with orange sherbet. Sprinkle toasted coconut over top and garnish with a raspberry. Serve immediately.

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