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Razzle Dazzle Raspberry Sherbet Recipe
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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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