Lemon Sorbet & Raspberry Coulis Recipe

Lemon Sorbet & Raspberry Coulis Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
1 cup: Water,
3/4 cup: Sugar,
2 cup: Raspberries,
1/3 cup: Sugar,
1 tbsp: Balsamic vinegar,
1 1/2 cup: Fresh lemon juice,
1 cup: Fresh orange juice,
6 medium: Very ripe unpeeled peaches, halved and pitted
1 1/2 tsp: Grated lemon rind,
Raspberries, (optional)
Mint sprigs, (optional)

Directions:

Combine water and 3/4 cup sugar in a small saucepan; stir well. Bring
to a boil, and cook 1 minute or until sugar dissolves, stirring
constantly. Pour into an 11 x 7-inch baking dish, and chill.

Place 2 cups raspberries, 1/3 cup sugar, and vinegar in a food
processor, and process until smooth. Strain through a sieve into a
bowl; discard seeds. Cover raspberry mixture, and chill.

Add lemon juice and orange juice to chilled sugar syrup in baking
dish; stir with a wire whisk until blended. Freeze 4 hours or until
firm.

Place peach halves, skin sides up, on a jelly-roll pan. Bake at 450
degrees for 4 minutes. Let cool, and peel off skins.

Place 1-1/2 tablespoons raspberry mixture in each of 6 dessert
dishes; top with 2/3 cup sorbet and 2 peach halves. Yield: 6
servings. - - - - - - - - - - - - - - ~ - - - NOTES
: From Chef Frank Stitt, owner of Highlands Bar and Grill in
Birmingham, Alabama. Sprinkle with lemon rind. Garnish with
raspberries and mint sprigs, if desired.

Nutr. Assoc. : 0 0 0 0 0 0 0 4390 0 0 0


Source from luhu.jp