Lemony Vanilla Ice Cream With Rasperry Sauce Recipe

Ingredients

1/2 gallon low fat vanilla ice cream

1 can frozen lemonade

Topping: 1 - 10 oz. package frozen rasberries, thawed

1 Tablespoon Sugar

1 Tablespoon Lemon Juice

1 Tablespoon Gran Marnier

Preparation

For Ice Cream: Let ice cream sit out until almosted melted. Let lemonade sit out until melted. Blend the two together and refreeze in an air tight container. For Topping: Add rasberries, sugar, lemon juice and gran marnier to blender and puree. Strain through a small collander to remove seeds. Refridgerate. Serve scoop(s) of ice cream with sauce poured over. Garnish with a mint leaf.