Friday, February 20, 2009


½ gallon orange sherbet
12 – 16 oz. frozen raspberries
2 large bananas, diced

Allow sherbet to soften and empty into a large bowl. Add raspberries and banana. (Depending on how much you like banana you can add more. With the 2 you only taste the banana when you eat one, so it's not overpowering.) Cover and freeze until well set up then serve in chilled bowls. You can also use pineapple sherbet in place of the orange.

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