| 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 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 111
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: <1mg
Sodium: 49.8mg
Potassium: 143.2mg
Carbohydrates: 20.3g
Fiber: 2.5g
Sugar: 17.4g
Protein: 2.9g