INGREDIENTS

INSTRUCTIONS

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In a small pot, combine all ingredients with the exception of salt.
Over a medium flame, bring mixture to a simmer. Reduce the heat and
cook until the mixture has been reduced by 1/3 of original volume.
Stir frequently. When mixture has been reduced, add the salt. Cool.
Pour mixture into 4 to 5 conical shaped paper cups. Freeze. The kulfi
should be allowed to freeze for 8 to10 hours.  RASPBERRY-LEMON VERBENA
SYRUP WITH BERRIES:  In a small sauce pot, combine the water, sugar,
lemon zest. Bring to a  simmer and add the lemon verbena. Pull the pot
from the flame and  allow to infuse for about 30 minutes. Place pot
back on a low flame  and add the raspberries. Bring entire mixture to a
simmer and cook  for about 15 minutes. Cool slightly and pass mixture
through a  chinois. Chill syrup.  Simply toss the fresh berries in the
syrup just a few minutes prior to  serving.  To serve, pull the kulfi
from the freezer and unwrap paper. Place  kulfi in a bowl and serve the
fresh berries tossed in syrup along  side the kulfi.  Converted by
MC_Buster.  Per serving: 3704 Calories (kcal); 259g Total Fat; (61%
calories from  fat); 22g Protein; 347g Carbohydrate; 964mg Cholesterol;
515mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit;  Recipe by: COOKING LIVE PRIMETIME SHOW #CP0027
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 4582
Calories From Fat: 2271
Total Fat: 258.4g
Cholesterol: 950.3mg
Sodium: 679.6mg
Potassium: 1927.9mg
Carbohydrates: 573.8g
Fiber: 40.8g
Sugar: 510.3g
Protein: 28.9g