| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dessert | 10 | Servings | ||
INGREDIENTS
| 4 | c | Coarsely chopped strawberries (about 1-1/2 pounds) |
| 1 | c | Chablis or other dry white wine |
| 3/4 | c | Basic sugar syrup |
| 1/2 | c | Honey |
| 1/4 | c | Lemon juice |
INSTRUCTIONS
From: skthom@ccmail.monsanto.com (Sheri K. Thomasson) Date: 5 Jun 1995 21:35:23 -0600 SOURCE: Cooking Light YEAR: 1994 ISSUE: June PAGE: 81 Note: Basic Sugar Syrup recipes can be found in several cookbooks. Combine all ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer, uncovered, 4 minutes. Remove from heat, and let cool. Pour cooled mixture into an 8-inch square baking dish; cover and freeze for at least 8 hours or until firm. Remove mixture from freezer; break into chunks. Position knife blade in food processor bowl; add frozen chunks, and process until smooth. Serve immediately, or spoon mixture into a container; cover and freeze for up to 1 month. Yield: 5 cups (serving size: 1/2 cup). NUTRITIONAL INFORMATION: CALORIES 132 (3% from fat); PROTEIN 0.5g; FAT 0.4g (sat 0.1g, mono 0.1g, poly 0.1g); CARB 30.2g; FIBER 1.5g; CHOL 1mg; IRON 0.4mg; SODIUM 3mg;CALC 13mg 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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