Orange-Pineapple Sherbet Salad
Place raspberries in the freezer for 15 minutes before making the recipe to ensure the berries are very cold, but not frozen.
INGREDIENTS | SERVES 8
- 1 (20-ounce) can crushed pineapple
- 1 (15-ounce) can mandarin orange segments
- 1 cup orange sherbet, slightly softened
- 1 cup fresh raspberries, cold
Drain syrup from pineapple and oranges into a large mixing bowl. Stir sherbet into bowl and mix well.
Stir pineapple and oranges into sherbet. Mix well.
Gently fold raspberries into the bowl and serve.
Chill salad in freezer for 20–30 minutes if soupy, but be careful not to let it freeze completely.
PER SERVING
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Ice Cream, Sherbet, and Sorbet
Though often mistaken as assorted names for the same dessert, ice cream, sherbet, and sorbet are three different kinds of frozen dessert. Ice cream contains large amounts of milk and/or cream and sorbet is more like a fruit ice without any dairy product. Sherbet falls into the middle area and contains fruit with a small amount of dairy, usually no more than 3 percent.
