Red raspberry sorbet

Yield: 4 Servings

Measure Ingredient
3 cups Fresh raspberries
1½ cup Sugar syrup

Date: Wed, 5 Jun 1996 17:18:15 -0500 (CDT) From: GCJ4792@...

(Taken from the June 1994 issue of Cooking Light) Use food processor to to mix raspberries and syrup till smooth. Pour mixture into an 8 inch square dish, cover and freeze at least 8 hours. Remove from freezer, break into chunks. Use food processor (knife blade), add chunks, process till smooth.

Serve immediately, or spoon mixture into a container; cover and freeze for up to 1 month.

FATFREE DIGEST V96 #156

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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