Serves: 8
Total Calories: 174
Let sherbet stand in refrigerator for 30 minutes to soften. Turn into large bowl beat with mixer just until smooth but not melted. Stir in creme de menthe until combined. Pour into decorative 6 1/2 -cup mold and freeze until firm. Meanwhile, wash and hull berries refrigerate. To serve, invert mold onto chilled serving platter. Place hot damp cloth over mold shake to release sherbet. Surround mold with prepared berries. Dust with confectioners' sugar.
This Creamy Mint Sherbet With Fruit recipe is from the Recipes for Busy Days Cookbook. Download this Cookbook today.
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