Lemon Sherbet with Raspberry Rum Sauce
|Thawed raspberries||10 Ounce, undrained (1 Package)|
|Cornstarch||1 1⁄4 Teaspoon|
|White rum||1⁄4 Cup (4 tbs)|
|Lemon sherbet||1⁄2 Pint|
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.