Yield: 10 Servings
|4 cups||Coarsely chopped strawberries (about 1-1/2 pounds)|
|1 cup||Chablis or other dry white wine|
|¾ cup||Basic sugar syrup|
|¼ cup||Lemon juice|
From: skthom@... (Sheri K. Thomasson) Date: 5 Jun 1995 21:35:23 -0600 SOURCE: Cooking Light YEAR: 1994 ISSUE: June PAGE: 81 Note: Basic Sugar Syrup recipes can be found in several cookbooks.
Combine all ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer, uncovered, 4 minutes. Remove from heat, and let cool.
Pour cooled mixture into an 8-inch square baking dish; cover and freeze for at least 8 hours or until firm. Remove mixture from freezer; break into chunks. Position knife blade in food processor bowl; add frozen chunks, and process until smooth. Serve immediately, or spoon mixture into a container; cover and freeze for up to 1 month. Yield: 5 cups (serving size: ½ cup).
NUTRITIONAL INFORMATION: CALORIES 132 (3% from fat); PROTEIN 0.5g; FAT 0.4g (sat 0.1g, mono 0.1g, poly 0.1g); CARB 30.2g; FIBER 1.5g; CHOL 1mg; IRON 0.4mg; SODIUM 3mg;CALC 13mg
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