RASPBERRY SHERBET PARTY PUNCH
This punch is perfect for parties. It's a showy punch and your guests will be intrigued by the fizz, colorful floating fruit and sherbet of course.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 10m
Number Of Ingredients 7
Steps:
- Pre-scoop ice cream and place on a baking dish lined with plastic wrap. Freeze and add ice cream just before serving so it remains frozen in the punch.
- In a punch bowl, combine: 2 juice cans. Pour in Sierra Mist and Club Soda and gently stir until combined.
- Add pineapple slices and raspberries if using and top with scooped sherbet just before serving. The ice cream will keep it chilled.
RASPBERRY SHERBET HAWAIIAN WEDDING PUNCH
Make and share this Raspberry Sherbet Hawaiian Wedding Punch recipe from Food.com.
Provided by Bev I Am
Categories Punch Beverage
Time 15m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- In a large punch bowl, mix the drink and follow the can directions for the frozen juices.
- After that, scoop in the raspberry sherbet into the bowl and mix it up really good.
- Right before you serve, pour the 2 bottles of ginger ale or 7up very slowly around the outside edge of your punch bowl.
RASPBERRY SHERBET WITH RASPBERRY SAUCE
Steps:
- Reserve 1 1/2 cups of the fresh berries to fill the sherbet receptacles at serving time. Put the 1 1/2 pounds of fresh or defrosted frozen berries in the bowl of a food processor with the preserves, and process until liquefied, or push through a food mill fitted with the fine screen. Strain through a sieve to remove any remaining seeds. You should have about 3 1/2 cups of raspberry coulis or puree. Reserve 1 1/2 cups for the sauce, and add the brandy to this sauce. Refrigerate until serving time. Add the lemon juice and water to the remaining 2 cups to be used for the sherbet, and freeze, covered with plastic wrap, in a stainless-steel bowl for about 3 hours, until frozen but not too hard.
- Break the frozen sherbet into pieces with a spoon, and dump them into the bowl of a food processor. Emulsify in several batches or all together until the sherbet becomes creamy and lighter in color. It should not be processed much more than 30 seconds; by then, it will have liquefied a little. Return the puree to the stainless-steel bowl, cover, and put back in the freezer for a few hours.
- To make the sherbet receptacles, line six 1-cup glass bowls with plastic wrap, and spoon a sizable scoop of sherbet inside each.
- With a spoon, press on the center of each scoop to hollow it out, and push the sherbet up around the sides of the cup to create a "nest" in the center. Fold the plastic-wrap edges over the sherbet, and place in the freezer for a few hours, until hard. (This can be done several days ahead).
- To serve: Remove the frozen sherbet receptacles from the freezer, and pull back the plastic wrap to expose the center. Fill each with about 1/4 cup fresh raspberries.
- Invert the sherbet cups carefully in the center of six dessert plates, and remove the plastic wrap. Pour the raspberry sauce around the cups, decorate with lemon peel, mint, or edible flowers, and serve.
WILD RASPBERRY SHERBET
A quick sherbet with no fuss. Wild raspberries, seeds removed, are used for this yummy dessert.
Provided by SHORECOOK
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat raspberries and sugar in a small saucepan over low heat, stirring, until sugar dissolves, about 5 minutes. Press raspberry mixture through a strainer into a bowl; discard seeds.
- Stir milk, lemon juice, and cinnamon into raspberry mixture; refrigerate until cold, about 1 hour. Freeze milk mixture in an ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 24 g, Cholesterol 7.3 mg, Fat 2.1 g, Fiber 4.2 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 37.5 mg, Sugar 19.7 g
RASPBERRY SHERBET PUNCH
Make and share this Raspberry Sherbet Punch recipe from Food.com.
Provided by Paula Maguire
Categories Punch Beverage
Time 2m
Yield 7 quarts, 28-38 serving(s)
Number Of Ingredients 3
Steps:
- Combine all together and serve.
Nutrition Facts : Calories 103.2, Fat 0.9, SaturatedFat 0.5, Cholesterol 0.4, Sodium 25.2, Carbohydrate 23.5, Fiber 0.6, Sugar 19.9, Protein 0.6
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