Lemon Sherbet With Raspberry-Currant Sauce for 2 |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Sweet-tart, cool and refreshing. 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.
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