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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Fruit / Number of Servings: 4 |
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Directions: For best Conslstency, all ingredients should be chilled. Puree raspberries
and strain through a fine sieve. Combine puree with other ingredients and
stir for several minutes until all the sugar is dissolved. Transfer berry
mixt ure to Ice-cream maker and process according to manufacturer's
instructions. Serve immediateIy or spoon berry sorbet into covered airtight
container and freeze. Makes 4 servings.
[266 calories, 0g fat] Reprinted in Riv-PE August 15, 1996 (Wire Service:
AP)
Recipe By : Oregon Raspberry and Blackberry Commission (1996)
Date: Thu, 15 Aug 1996 10:21:06 ~0700
(
| Ingredients:
3 Cup(s) Raspberries
1 Cup(s) Non-fat egg substitute (equivalent to 2 eggs)
1/2 Cup(s) Blackberries for garnish
1/2 Teaspoon(s) Orange extract
1 Teaspoon(s) Orange zest -- finely
2 Tablespoon(s) Raspberry liqueur |
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