Lemon Sherbet With Raspberry-Currant Sauce for 2

• 1 (10 ounce) package frozen raspberries in light syrup, thawed
• 12 cup currant jelly
• 1 12 teaspoons cornstarch
• 1 tablespoon cold water
• 12 pint lemon sherbet

1. Heat raspberries (with syrup) and currant jelly to boiling, stirring frequently.
2. Mix cornstarch and water until smooth.
3. Stir into raspberry-currant mixture.
4. Cook, stirring ocnstantly, until mixture thickens and boils.
5. Boil and stir 1 minute.
6. Cool, and if desired, strain.
7. Scoop sherbet into dessert dishes and pour sauce on top.
8. Sauce is also good on ice cream or custard.

frozen raspberries, currant jelly, cornstarch, cold water, lemon sherbet

Taken from www.food.com/recipe/lemon-sherbet-with-raspberry-currant-sauce-for-2-261843 (may not work)