"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Raspberry Sorbet with Whipped Cream Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Raspberry Sorbet with Whipped Cream, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Allen Beck
Added: Sunday, February 13, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. water
1/4 c. plus1 T. sugar
1 bag (12 oz.) frozen raspberries or 3 c. fresh raspberries, frozen
1/2 c. heavy cream

Directions:
Directions:
Stir together water and 1/4 c. sugar until sugar dissolves.
Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container and freeze until firm, about 30 minutes. Whisk cream and remaining tablespoon sugar until soft peaks form. Scoop sorbet into 4 glasses and top with whipped cream.
Serves 4.

Personal Notes:
Personal Notes:
When I made this, I prepared the whip cream with powdered sugar and a bit of vanilla.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

145W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!