Lemon sorbet & raspberry coulis
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Lemon sorbet & raspberry coulis
  Lemon    Sorbet  
Last updated 6/12/2012 1:22:05 AM. Recipe ID 54554. Report a problem with this recipe.
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      Title: Lemon sorbet & raspberry coulis
 Categories: Desserts
      Yield: 6 Servings
 
      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)
 
  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
 




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Recipe ID 54554 (Apr 03, 2005)

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