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Razzle Dazzle Raspberry Sherbet

3 Egg whites

3/4 c Sugar

1 c Milk

1 c Half & half

3 c Raspberries in syrup; pureed

2 tb Lemon juice

Beat egg whites until stiff, but not dry. Gradually beat in sugar, then milk, half and half, raspberries, lemon juice. Cover, refrigerate 30 minutes. Freeze as directed. Makes 2 quarts.





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