| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
March 1994 |
1 |
servings |
INGREDIENTS
| 2/3 |
c |
Sugar |
| 2/3 |
c |
Water |
| 2 1/2 |
c |
Raspberries |
| 1 |
c |
Champagne |
| 1/4 |
c |
Creme de cassis |
| 1 1/2 |
tb |
Fresh lemon juice |
INSTRUCTIONS
In a small heavy saucepan combine sugar and water and bring to a boil,
stirring until sugar is dissolved. Remove pan from heat. in a blender or
food processor puree raspberries with Champagne, creme de cassis, and sugar
syrup until smooth. Force puree through a fine sieve set over a bowl,
pressing hard on solids, and stir in lemon juice.
Chill mixture until cold and freeze in an ice-cream maker.
Makes about 1 quart.
Gourmet March 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”