Lemon Sherbet With Raspberry-Currant Sauce for 2

Sweet-tart, cool and refreshing.

• Ready In: 20 mins
• 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

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.