Lemon Sherbet With Raspberry-currant Sauce For 2

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 1 (10 ounce) package frozen raspberries in light syrup, thawed
• 1/2 cup currant jelly
• 1 1/2 teaspoons cornstarch
• 1 tablespoon cold water
• 1/2 pint lemon sherbet

Recipe

• 1 heat raspberries (with syrup) and currant jelly to boiling, stirring frequently.
• 2 mix cornstarch and water until smooth.
• 3 stir into raspberry-currant mixture.
• 4 cook, stirring ocnstantly, until mixture thickens and boils.
• 5 boil and stir 1 minute. cool, and if desired, strain.
• 6 scoop sherbet into dessert dishes and pour sauce on top.
• 7 sauce is also good on ice cream or custard.