Lemon Sherbet With Raspberry-Currant Sauce for 2

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READY IN: 20mins
Recipe by jrthrmn

Sweet-tart, cool and refreshing.

Ingredients Nutrition


  1. Heat raspberries (with syrup) and currant jelly to boiling, stirring frequently.
  2. Mix cornstarch and water until smooth.
  3. Stir into raspberry-currant mixture.
  4. Cook, stirring ocnstantly, until mixture thickens and boils.
  5. Boil and stir 1 minute. Cool, and if desired, strain.
  6. Scoop sherbet into dessert dishes and pour sauce on top.
  7. Sauce is also good on ice cream or custard.

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