This sherbet/slush is awesome for summer.
1/2 gallon Pineapple Sherbet
2 (10 ounce) packages frozen Raspberries, undrained
4 Bananas, sliced
Ginger Ale or Lemon-Lime soda (optional)
Let sherbet and raspberries soften slightly. Place sherbet in a plastic container and stir well. Stir in bananas. Gently add raspberries. Cover and freeze. Serve as a sherbet or as a slush by adding ginger ale or soda to desired consistency. Makes about 12 servings.
This recipe is from Celebrations by Julie Badger Jensen.
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