| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Desserts, Fruits, Sherbet, Wine |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Frozen raspberries; thawed |
| 1/2 |
c |
Water |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Lemon juice |
| 1 |
c |
Beaujolias -OR- other dry red wine |
| 1/4 |
c |
Whipping cream |
INSTRUCTIONS
Combine raspberries and water in container of a food processor or blender;
process until smooth. Pour mixture through a wire-mesh strainer, pressing
raspberries with back of spoon against the sides of the strainer to squeeze
out juice. Discard pulp and seeds remaining in strainer. Return to blender;
add sugar and remaining ingredients, and process 1 minute. Pour mixture
into a 9" square pan; freeze until almost firm. Break mixture into chunks,
and place in a large mixing bowl; beat at low speed with an electric mixer
until smooth. Return to pan, and freeze until firm. Yields 3 cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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