MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: Raspberry Sherbet #2
  Categories: Ice cream, Fruits, Alcoholic, Holidays
       Yield: 3 Cups
 
       2 pk 10 oz. each frozen
            -Raspberries, defrosted
   1 1/2 c  Milk
     1/2 c  Nonfat dry milk
       2 tb Triple Sec OR orange juice
 
     SOURCE:  From Your Ice Cream Maker by Coleen and Bob Simmons,
   copyright 1994, ISBN #1-55867-105-6.  MM format by Ursula R. Taylor.
     Puree defrosted raspberries in a blender or food processor until
   smooth.
    Pour mixture through a strainer, pressing out as much fruit pulp as
   possible.  Discard seeds.  Place raspberry puree back in blender or
   food processor with remaining ingredients and process until well
   combined. Chill in the refrigerator until ready to freeze.  Pour into
   the ice cream maker and follow the manufacturer’s instructions for
   freezing.
     For a patriotic dessert - why not do a parfait with a scoop of
   this, one of blueberry sherbet and one of vanilla ice cream.
 
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