Lemon Sorbet And Raspberry Coulis Recipe - Cooking Index
Lemon Sorbet And Raspberry Coulis Recipe - Cooking Index
| 1 cup | 237ml | Water |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 2 cups | 474ml | Raspberries |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 1 tablespoon | 15ml | Balsamic vinegar |
| 1 1/2 cups | 355ml | Fresh lemon juice |
| 1 cup | 237ml | Fresh orange juice |
| 6 cups | 1422ml | Ripe unpeeled peaches - halved and pitted (medium) |
| 1 1/2 teaspoons | 7.5ml | 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 450F 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.
Source:
Cooking Light, Sept. 1995, page 94
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