| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
10 |
Servings |
INGREDIENTS
| 4 |
c |
Coarsely chopped strawberries (about 1-1/2 pounds) |
| 1 |
c |
Chablis or other dry white wine |
| 3/4 |
c |
Basic sugar syrup |
| 1/2 |
c |
Honey |
| 1/4 |
c |
Lemon juice |
INSTRUCTIONS
From: skthom@ccmail.monsanto.com (Sheri K. Thomasson)
Date: 5 Jun 1995 21:35:23 -0600
SOURCE: Cooking Light YEAR: 1994 ISSUE: June PAGE: 81
Note: Basic Sugar Syrup recipes can be found in several cookbooks.
Combine all ingredients in a large saucepan, and bring to a boil. Reduce
heat, and simmer, uncovered, 4 minutes. Remove from heat, and let cool.
Pour cooled mixture into an 8-inch square baking dish; cover and freeze for
at least 8 hours or until firm.
Remove mixture from freezer; break into chunks. Position knife blade in
food processor bowl; add frozen chunks, and process until smooth. Serve
immediately, or spoon mixture into a container; cover and freeze for up to
1 month. Yield: 5 cups (serving size: 1/2 cup).
NUTRITIONAL INFORMATION: CALORIES 132 (3% from fat); PROTEIN 0.5g; FAT 0.4g
(sat 0.1g, mono 0.1g, poly 0.1g); CARB 30.2g; FIBER 1.5g; CHOL 1mg; IRON
0.4mg; SODIUM 3mg;CALC 13mg
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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