Grandma Jo's Frappe

[fra-pey; Fr. fra-pey] adjective, verb, –noun
1. a fruit juice mixture frozen to a mush, to be served as a dessert, appetizer, or relish.

My first memories of this deliciousness came from my early childhood. Mom (aka Grandma Jo) would serve this goodness in her pretty blue, stemmed glasses. It was usually reserved for special events and equally special guests. Don't let its ease distract you from its yummy possibilities. We have enjoyed it for many summers.

1 cup raspberries, fresh or frozen
1/2 gallon pineapple sherbet (64 ounces)
2 diced bananas
optional: mini marshmallows or pecans

Slightly thaw the sherbet in a large mixing bowl. (I like to cut the sherbet out of the cardboard container and slice it into about 8 pieces to thaw more quickly and uniformly.) When the sherbet is malleable, add the raspberries and bananas. Use a large spoon to incorporate the mixture well. Spoon mixture into serving size dishes if it is to be served the same day. Maintain in the freezer until serving time. Garnish with a few perfect berries or mint leaves.
If the frappe is to be served later on, spoon mixture into a plastic container with a tight fitting lid; store in the freezer. Allow to stand at room temperature to thaw slightly for service.
Fresh raspberries will lend a more pink coloring. Frozen raspberries will maintain a more yellow finished product and extend the berry season well. Mom assures me that this is not an exact recipe; it always depended on how many bananas she had on hand
I don't remember ever adding the marshmallows or pecans. If you try it that way, let me know what you think!