| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Raspberry puree (2-3 pints fresh or 2 bags frozen; unsweetened) |
| 2 |
c |
Simple syrup (see recipe) |
INSTRUCTIONS
Puree the raspberries. Pass through a medium mesh sieve and then a fine
sieve (we used a conical sieve called a chinois) to remove seeds. You can
use a wooden spoon to force the pulp through. Combine puree and syrup and
freeze in ice cream maker according to manufacturer's instructions.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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