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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a recipe from Perino's Restaurant in Los Angeles, CA back in the '60's that made it's way into my grandmother's recipe box. Ingredients:
1 (10 ounce) box fresh raspberries |
1 cup kirsch |
1 cup powdered sugar (optional) |
1 pint vanilla ice cream |
1 pint orange sherbet |
8 tablespoons coconut |
Directions:
1. Place washed raspberries in a bowl and cover with kirsch. Add sugar if raspberries are not sweet enough for your taste. Soak overnight.
2. Toast coconut lightly under broiler.
3. Line champagne or sherbet glasses with a half inch of vanilla ice cream.
4. Drain soaked raspberries and fill glasses to within one inch of the top.
5. Fill remainder of glass with orange sherbet. Sprinkle toasted coconut over top and garnish with a raspberry. Serve immediately.
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