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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

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

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 620 Calories from Fat 41

% Daily Value*

Total Fat 5 g7.2%

Saturated Fat 1.5 g7.3%

Trans Fat 0 g

Cholesterol 14.1 mg4.7%

Sodium 46.4 mg1.9%

Total Carbohydrates 110 g36.7%

Dietary Fiber 18.5 g73.9%

Sugars 69 g

Protein 3 g6.8%

Vitamin A 1.9% Vitamin C 123.8%

Calcium 7.1% Iron 11.2%

*Based on a 2000 Calorie diet

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Lemon Sherbet With Raspberry Rum Sauce Recipe