Very Raspberry Frappes

Excellent! Really creamy! BH&G, February 2009 edition. In winter, frozen berries are better than fresh - and less expensive - especially when they are going into the blender.These are lovely served with brunch or even for a small dinner party.;)

• Ready In: 15 mins
• Serves: 2

Ingredients

• FRAPPE

• 1 1⁄2 cups frozen raspberries or 1 1⁄2 cups fresh raspberries
• 3  tablespoons  raspberry liqueur (framboise) or 3  tablespoons milk
• 1  tablespoon  seedless raspberry jam
• 2  cups  gelato or 2  cups  other berry  gelato or 2  cups ice cream
• 1⁄4 cup milk
• 1⁄3 cup  chopped  chocolate candy bars or 1⁄3 cup  crushed  shortbread cookies or 1⁄3 cup  chopped  chocolate wafer cookie

• TOPPING

•  chocolate candy bars or   shortbread cookies or   chocolate wafer cookie

Directions

1. Thaw raspberries, if frozen; place 1 cup berries in blender or food processor.
2. Cover and blend or process until smooth; press puréed berries through fine-mesh sieve into bowl. Discard seeds.
3. Add liqueur and jam to pureed berries; whisk until smooth.
4. FOR FRAPPE:.
5. iin blender or processor combine berry mixture, gelato, and milk.
6. Cover and blend or process just until combined, stopping blender to scrape down sides as needed.
7. Stir in chopped chocolate or crushed cookies.
8. Divide remaining berries and frappé between two chilled glasses.
9. Top with chocolate or cookies.
10. Serve with long-handled spoons. .