You are here

Lemon Sherbet With Raspberry Rum Sauce

American.Gourmet's picture
Ingredients
  Thawed raspberries 10 Ounce, undrained (1 Package)
  Cornstarch 1 1⁄4 Teaspoon
  White rum 1⁄4 Cup (4 tbs)
  Lemon sherbet 1⁄2 Pint
Directions

1. In medium saucepan, mix raspberries with cornstarch until smooth. Bring to boiling, stirring constantly. Reduce heat, and simmer, stirring occasionally, 5 minutes..
2. Let cool; then refrigerate for 1 hour.
3. Just before serving, stir rum into sauce.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Wine And Drink
Method: 
Boiled
Ingredient: 
Raspberry
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

Rate It

Your rating: None
4.3
Average: 4.3 (14 votes)