3 oz. pkg. raspberry Jello
1/2 c. boiling water
1 c. drained crushed ice
Thawed frozen raspberries
Juice from raspberries
Sugar

Dip rims of 4 sherbet glasses in juice from frozen raspberries, then into shallow dish with sugar to rim them. Chill them for 10 minutes. Carefully spoon raspberries into glasses. Return to refrigerator.

Empty Jello into blender. Add boiling water; cover. Blend 2 minutes to dissolve. Keep blender running and slowly add ice. Then blend 1 minute until container feels cold. Pour into chilled sherbet glasses over raspberries. Wait 5 minutes, then serve quickly.