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Honey of a Raspberry Sorbet
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Ingredients: 16 Ounce(s) Package frozen raspberries 1/4 Cup(s) 14-oz cans sweetened 1/4 Cup(s) Fresh lime juice, including pulp 1/2 Teaspoon(s) Grated lime peel 1 Cup(s) Blackberries for garnish |
Directions: Puree raspberries in blender or food processor. Strain through fine
strainer using spoon to press puree through strainer into medium bowl. Add
remaining ingredients; mix well. Pour into ice cream maker. Freeze
according to manufacturer's directions.
Per serving: 83 Cal, 4 gm Fat, 0 Chol, 1 mg Sod
Freezer method: Pour raspberry mixture into nine-inch freezer safe pan.
Place in freezer for three to six hours or until firm. Transfer mixture to
mixer bowl. Beat with electric mixer until slushy but not thawed. Return to
pan and freeze for two to four hours or until firm.
Source: The Times-Picayune 7/13/95 Formatted for MM by Chris Tomlinson
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