Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Desserts Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Water
1 Envelope plain gelatin
1/2 cup Dry white wine
1/3 cup Sugar
10 ounces S/f frozen raspberries -- thaw
4 Fresh nectarines -- in chunks
1 teaspoon Lemon zest
1/4 cup Lemon juice
Combine water and gelatin in saucepan. Stir over medium heat until
gelatin is dissolved. Stir in wine and sugar until dissolved. Remove
from heat; set aside. Puree raspberries, nectarines, lemon zest and
juice in blender. Combine with wine syrup until blended. Turn into
shallow pan and freeze until firm.
Soften slightly, then beat smooth in mixer.
Refreeze and keep frozen until ready to serve.
This recipe yields about 7 1/2 cups of raspberry ice or about 15
half-cup servings.
Content per Serving (serving size 1/2 cup): calories - 62.
Recipe Source: RECIPES FOR SUCCESS (cookbooklet by mail) - Send $1.00
check or money order to: California Tree Fruit Agreement, "Recipes For
Success", Dept. PDC-1, P.O. Box 255383, Sacramento, CA 95865-5383.
As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest.
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 11-14-1995.
