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 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 they are all great. Have fun with using your beneficial and neutral fruits.
Source: The Blood Type Diet Cookbook by Karen Vago and Lucy Degremont, available on Amazon. An excellent addition to your Blood Type Diet library.