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Title: Lemon Sorbet and Raspberry Coulis
Categories: Dessert
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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