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Ingredients

Directions

  • Whirl raspberries in food processor or blender until pureed. Press through fine-mesh sieve over bowl to remove seeds.

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  • Combine water and sugar in small saucepan. Warm over low heat until sugar is dissolved. Pour into raspberry puree. Add lemon juice and liqueur, if desired, stirring until well blended.

  • Cover and refrigerate until ready to serve lemon semifreddo. Makes 1 cup.

Nutrition Facts

12 calories; 0 g total fat; 0 g saturated fat; 0 mg cholesterol; 0 mg sodium. 3 g carbohydrates; 1 g fiber; 0 g protein;

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