Raspberry Frappe
Serves: 8
  • 2 pints fresh red raspberries (or 3 - 10 oz packages of frozen raspberries)
  • ¼ cup lemon juice
  • ¼ cup sugar
  • ¾ cup Liquore Galliano
  • 1½ cups cold milk
  • 1 pint softened vanilla ice cream
  • Crushed ice
  1. Puree raspberries, using blender, sieve or food mill. Strain to remove seeds. Combine lemon juice, sugar, Galliano and raspberry puree; stir in milk and ice cream. Fill glasses with crushed ice, then with frappe mixture. Serve with straws.
Recipe by The Mid-Century Menu at http://www.midcenturymenu.com/2017/02/raspberry-frappe-1970-vintage-cocktail-friday/