Raspberries Romanoff
From Yankee Magazine's It's The Berries
Fruit Recipes
Yield: 8 servings
Simple, quick, and absolutely irresistible. Try using coffee ice cream for a tasty change.
- 2 cups vanilla or chocolate ice cream, softened
- 1 cup heavy cream, whipped
- 1 tablespoon lemon juice
- 1/4 cup cream sherry
- 2 quarts raspberries
- 1/2 cup confectioners' sugar
Soften ice cream by beating with a fork. Fold whipped cream into it, then add lemon juice and sherry. Crush berries, stir in confectioners' sugar, and fold into cream mixture. Serve immediately.
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