Raspberry Sherbet Tart

Ingredients

• 1 pound raspberries
• 1/2 cup water
• 1/2 cup granulated sugar
• 1 1/2 cups cream
• 1 teaspoon vanilla extract
• 1/3 cup granulated sugar

Instructions

1. In a blender, mix raspberries, the 1/2 cup sugar and water to a puree. Strain through a cheesecloth or strainer.
2. In a separate bowl, mix the cream with vanilla extract and the 1/3 cup 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.