| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Desserts, Fruit, Fatfree | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Water |
| 1/2 | c | Granulated sugar |
| 1/2 | lb | Plums; ripe, red, peel, pit |
| ; cut into chunks | ||
| 1 | c | Raspberries |
| 3/4 | c | Port wine |
| Mint; for garnish | ||
| Raspberries; for garnish |
INSTRUCTIONS
In a small saucepan over high heat, bring water and sugar to a boil; cook until sugar is dissolved. Set aside. In a food processor or blender, puree plums, raspberried, port wine, and cooled sugar mixture until smooth. Pour into 8- by 8-inch baking dish. Freeze at least 8 hours or until firm. To serve, scoop sorbet into wine or champagne glasses. Garnish with mint sprigs and raspberries. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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