| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Desserts, Fruit, Fatfree |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Water |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
lb |
Plums; ripe, red, peel, pit |
|
|
; cut into chunks |
| 1 |
c |
Raspberries |
| 3/4 |
c |
Port wine |
|
|
Mint; for garnish |
|
|
Raspberries; for garnish |
INSTRUCTIONS
In a small saucepan over high heat, bring water and sugar to a boil; cook
until sugar is dissolved. Set aside.
In a food processor or blender, puree plums, raspberried, port wine, and
cooled sugar mixture until smooth. Pour into 8- by 8-inch baking dish.
Freeze at least 8 hours or until firm.
To serve, scoop sorbet into wine or champagne glasses. Garnish with mint
sprigs and raspberries.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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