Lemon sorbet and raspberry coulis
Free cooking ingredients Desserts & Sweets ~ Sorbet Recipes ~ Lemon sorbet and raspberry coulis

Lemon sorbet and raspberry coulis Recipe, how to cook
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  ~ Lemon sorbet and raspberry coulis Recipe ~

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Lemon sorbet and raspberry coulis Recipe ~ Recipes List Desserts & Sweets ~ Sorbet Recipes ~ Lemon sorbet and raspberry coulis Recipe
---------- Recipe via Meal-Master (tm) v8.x   
 
       Title: Lemon Sorbet And Raspberry Coulis                           
  Categories: desserts
       Yield: 6 servings     
 
       1 c  water
     3/4 c  sugar
       2 c  raspberries
     1/3 c  sugar
       1 tb balsamic vinegar
   1 1/2 c  fresh lemon juice
       1 c  fresh orange juice
       6 md very ripe unpeeled peaches; 
            -halved and pitted
   1 1/2 ts grated lemon rind
            Raspberries; (optional)
            Mint sprigs; (optional)
 
   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                                    
                                                                              
 -----

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free, easy Lemon sorbet and raspberry coulis recipe. how to cook Lemon sorbet and raspberry coulis

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