Lemon sorbet & raspberry coulis
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ¾ | cup | Sugar |
| 2 | cups | Raspberries |
| ⅓ | cup | Sugar |
| 1 | tablespoon | Balsamic vinegar |
| 1½ | cup | Fresh lemon juice |
| 1 | cup | Fresh orange juice |
| 6 | mediums | Very ripe unpeeled peaches; halved and pitted |
| 1½ | teaspoon | Grated lemon rind |
| Raspberries; (optional) | ||
| Mint sprigs; (optional) | ||
Directions
Combine water and ¾ 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, ⅓ 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 1-½ tablespoons raspberry mixture in each of 6 dessert dishes; top with ⅔ 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