| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Water |
| 2 |
c |
Fruity red wine; such as red zinfandel or beaujolais |
| 3/4 |
c |
Plus |
| 2 |
tb |
Sugar |
| 1/2 |
pt |
Raspberries |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:33:46 +0200
From: viejones@ubvmsb.cc.buffalo.edu (Michael A. Jones)
Source: Food and Wine.
Serve this sherbet with sweetened mixed berries, sliced peaches or a scoop
of vanilla ice cream.
Bring water, wine and sugar to a boil. Lower the heat and gently simmer
until reduced to 3 cups, about 20 minutes. Transfer the wine syrup to a
large bowl and stir in the raspberries. Let cool, then cover and macerate
in the refrigerator for at least 3 hours or overnight. Using slotted spoon,
transfer the raspberries to a food processor and puree. Strain the puree
into the macerating liquid and stir to combine. Pour into an ice cream
maker and freeze according to the manufacturer's instructions. Serve the
sherbet at once or transfer to a chilled container, cover tightly and
freeze for up to 3 days.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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