Raspberry Sherbet Recipe

• 11/2 cups Raspberry Pulp
• 7/8 cup Brown Sugar
• 1 Egg
• 11/2 cups Water
• 11/2 tbsp Cornstarch

• Boil the water and sugar.
• Mix in the cornstarch and stir smooth with a little cold water.
• Beat the egg, mix it into the hot mixture after stirring a little of the hot mixture into it.
• Wash the raspberries and pat them through the strainer finely to remove the seeds
• Add the lemon juice and the raspberry juice to it and freeze for some time.