Free Recipe Lemon Sorbet and Raspberry Coulis

Recipe Type: D Recipes

Recipe Preparation: bake

Cooking Ingredients for Lemon Sorbet and Raspberry Coulis Recipe

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)

Lemon Sorbet and Raspberry Coulis Preparation

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 Posted to MM-Recipes Digest V4 #127 by Sarah Gruenwald <sitm@ekx.infi.net> on May 06, 1997

Cooking Temperature:

Recipe Serves: 6

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