| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Sugar |
| 1/3 |
c |
Water |
| 3 |
c |
Fresh raspberries; pureed & strained |
| 2 |
tb |
Fresh lemon juice |
| 1/4 |
c |
Chambord or creme de cassis liqueur |
INSTRUCTIONS
Combine sugar and water in a saucepan and bring to a simmer over
medium-high heat. Cook until sugar is completely dissolved, about 5
minutes. Remove from heat and cool. In a bowl combine the strained
raspberry puree, lemon juice, and warm sugar syrup and mix thoroughly. Mix
in the Chambord or creme de cassis, and refrigerate at least one hour or
overnight. Stir the fruit mixture well, then freeze in an ice cream freezer
according to the manufacturer's directions.
Posted to MC-Recipe Digest V1 #207
Date: Mon, 19 Aug 1996 9:56:48 EST5EDT
From: NURPPL@NURSE.EMORY.EDU
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