Coupe Alexander

"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."
 
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Ready In:
15mins
Ingredients:
6
Serves:
4
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ingredients

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directions

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

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