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Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Yield:
1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; carbohydrates 3g; insoluble fiber 1g.
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