Can you imagine just a few short years ago, I didn't eat raspberries? Not because I didn't like the taste but because of the seeds. Then one day we had some friends over for lunch and they brought the dessert. A cream pie with fresh raspberries from the farmer's market to serve alongside. Not wanting to be rude, I had a few raspberries with my pie, and I couldn't believe I had been missing out for so long. The seeds didn't even bother me!
From that moment, I promised myself I would always taste something I thought I didn't like, just in case. Even olives. And someday I promise to give you the recipe a friend of mine uses for marinating olives, the only olives I've ever actually liked! But this is not a post about olives, it's about a fabulous raspberry sherbet that Cookie Baker Lynn posted very recently. The color and the simplicity of the dessert was just so tempting, I couldn't help but make it that very same day! It is so refreshing and you know what? No seeds, just that beautiful raspberry flavor. So if raspberry seeds bother you, this is the dessert to try! I was going to enter this in Grace's Beat The Heat event, but I have something else up my sleeve! Just wish me a few good picture taking hours and I'll be good to go. Heck, even just a few minutes would make me happy these days!
Give Cookie Baker Lynn a visit for the sherbet recipe, and while you're at it take a peek through her archives, you're bound to find one or a dozen recipes that make you go: "Oooh, I HAVE to try this!".