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Raspberry Sherbet Tart




  1. In a blender, mix raspberries, sugar and water to a puree. Strain through a cheesecloth or strainer.
  2. In a separate bowl, mix the cream with vanilla extract and sugar.
  3. Whip cream with an electric mixer until stiff.
  4. Mix the cream with the raspberry mixture and transfer to a small pie mold.
  5. Freeze for 5 to 6 hours.
  6. Top with assorted berries.


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