Raspberry Sherbet Right for all Blood Types
During the heat of August, what could be more refreshing than raspberry sherbet which is right for all blood types! It’s tasty, delicious, refreshing, and easy to make.
In traditional sherbets, the fruit mixture is frozen; here we use frozen fruit to speed up the recipe. If you prefer to not use ready-frozen raspberries, buy fresh ones and freeze them for several hours.
- 1 lb/450g frozen raspberries
- 4 tablespoons brown sugar
- 5 tablespoons lemon juice
- Ten minutes before making the sherbet take the raspberries out of the freezer – 15 minutes if they are whole and not broken into pieces.
- Pulse all the ingredients in a food processor. Scrape down the sides of the food processor bowl and pulse again to obtain a thick mass of sherbet. If the raspberries are small and not very sweet, you might need to add a little more sugar. The less sugar, the better.
- Serve immediately.
Editors’ Note: We’ve substituted other beneficial fruits in this recipe, like peaches and blueberries, and it is great. Have fun with using your beneficial and neutral fruits.
Find more delicious side dishes and recipes as well as healthy cooking tips in the Eat Right for Your Type Personalized Cookbooks
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