Lemon Sherbet With Raspberry-Currant Sauce for 2
"Sweet-tart, cool and refreshing."
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 1 (10 ounce) package frozen raspberries in light syrup, thawed
- 1⁄2 cup currant jelly
- 1 1⁄2 teaspoons cornstarch
- 1 tablespoon cold water
- 1⁄2 pint lemon sherbet
directions
- Heat raspberries (with syrup) and currant jelly to boiling, stirring frequently.
- Mix cornstarch and water until smooth.
- Stir into raspberry-currant mixture.
- Cook, stirring ocnstantly, until mixture thickens and boils.
- Boil and stir 1 minute. Cool, and if desired, strain.
- Scoop sherbet into dessert dishes and pour sauce on top.
- Sauce is also good on ice cream or custard.
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RECIPE SUBMITTED BY
My name is Jill. When I discovered Recipezaar, and that you can 'sort' recipes by 'rating' it really got my attention. I am building a collection of five star (rated by 100 or more users on this site) :) recipes. This is quite an improvement over frozen entrees from the microwave for lunch!!! I tell everyone I can about this site, so they can reap the benefits too!
