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December 15, 2018
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Raspberry Sherbet

For a classic dessert combination, garnish the sherbet with chocolate curls, made by scraping a potato peeler across a bar of sweetened chocolate.

2 cups fresh raspberries
1 cup sugar
1 cup sour cream
1/2 teaspoon vanilla extract
Chocolate curls or fresh mint leaves, for garnish (optional)

In a large bowl, mash raspberries and sugar together; let stand 1 hour. Add sour cream and vanilla; mix well. Transfer to an ice cream machine and freeze according to manufacturer's instructions.

To serve, scoop sherbet into dessert bowls or stemmed glasses; garnish, if desired, with chocolate curls or fresh mint leaves. Serves 4 to 6.

Thursday, June 21, 2001

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