| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Desserts, Pork |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Water; divided |
| 3/4 |
c |
Sugar |
| 2 |
c |
Fresh raspberries |
| 2 |
c |
Champagne; chilled |
INSTRUCTIONS
Combine 3/4 cup water and sugar in a small saucepan; bring to a boil,
stirring until sugar melts. Remove from heat, and cool completely.
Position knife blade in food processor bowl; add raspberries and remaining
1/4 cup water. Process until smooth. Strain and discard seeds.
Combine sugar-water mixture, raspberry puree, and champagne. Pour mixture
into the freezer can of an ice-cream freezer, and freeze according to the
manufacturer's directions. Spoon into a freezer-safe container; cover and
freeze (ripen) 1 hour. Yield: 4 cups (serving size: 1/2 cup).
Posted to MM-Recipes Digest V4 #127 by Sarah Gruenwald <sitm@ekx.infi.net>
on May 06, 1997
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