Honey Of A Raspberry Sorbet Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: Package frozen raspberries,
1/4 cup: Honey,
1/4 cup: Fresh lime juice, including pulp
1/2 tsp: Grated lime peel,
1 cup: Water,
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 manufacturers 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
Source from luhu.jp
strainer using spoon to press puree through strainer into medium bowl. Add
remaining ingredients; mix well. Pour into ice cream maker. Freeze
according to manufacturers 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
Source from luhu.jp