| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 7 | Servings | ||
INGREDIENTS
| 1 | Envelope plain gelatin | |
| 1/2 | c | Dry white wine |
| 1/3 | c | Sugar |
| 4 | Nectarines, cut into chunks | |
| 1 | Box raspberries, or one | |
| 10-oz frozen package | ||
| thawed | ||
| 1 | t | Lemon zest |
| 1/4 | c | Lemon juice |
INSTRUCTIONS
Nectarine-Raspberry Ice Combine 1/2 c water and gelatin in saucepan. Stir over medium heat until gelatin is dissolved. Stir in wine and sugar until dissolved. Remove from heat; set aside. Puree raspberries, nectarines, lemon zest and juice in blender. Combine with wine syrup until blended. Turn into shallow pan and freeze until firm. Soften slightly, then beat smooth in mixer. Refreeze and keep frozen until ready to serve. Makes 7 1/2 cups. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1mg
Potassium: 177.8mg
Carbohydrates: 18.8g
Fiber: 1.4g
Sugar: 16g
Protein: <1g