Today marks the end of our first publicised Mean Girls day celebration, That’s So Fetch Week. And while that is probably going to leave you with a feeling of crushing emptiness, be glad that you got to experience the joys of celebrating with Mands, Dan Fran, Jono, Lizzy, Rachel and now Lacey.
Well, by association at least.
I’ve known Lacey for over two decades after meeting through Susan and Kelly on the set of All My Children. As with Mands and Lizzy, I was blown away by her talent and vowed to make her a star.
That led to Party of Five and The Wild Thornberrys, which would have been enough of a success without throwing in the role of a lifetime in Gretchen Weiners. Heiress of toaster strudels and key player in making fetch happen.
Given her current status as the queen of Lifetime Christmas movies, I am super proud of Lacey and can’t even be mad that we don’t see each other as often as we like. As soon as she walked off the plane we ran into each other’s arms, sped to my home and caught up on this year’s crop of Lifetime films over a big bowl of Laceberry Sherbet.
While it appears to be a bit too healthy for my liking, I assure you that this sherbert is hella delicious. Not the powdered type like Michelle Sherbert, this frozen fruit delight packs a strong raspberry flavour and fills you with boundless joy. Which is not an overstatement.
500g raspberries, thawed
1 ½ cups milk
⅔ cup raw caster sugar
1 lemon, juiced
Blitz everything in a food processor until smooth.
Strain through a sieve to get rids of any leftover solids or seeds.
Transfer to an ice cream maker and churn for twenty minutes or until the consistency of soft serve. Transfer to a container and freeze overnight, before devouring.
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