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Add a photoServings: 8
Ingredients
- 3/4 lb Fresh raspberries
- 1Â 1/2 c. Sugar
- 1/2 x Lemon, juice of
- 1/4 c. Dry red wine
- 1/4 c. Light corn syrup
- 1 c. Cool water
Directions
- Cream & Dessert Book [Workman
- Greenfield, and Nancy J. Stevens.
- The combination of red wine and raspberries is so stupendous which we always drizzle a little extra wine on top of each scoop. A generous shot of Chianti over raspberry sorbet creates a truly synergistic effect.
- 1. Combine the raspberries, sugar, and lemon juice in a mixing bowl.
- Chill covered at least 1 hour.
- 2. When ready to freeze, add in the red wine, corn syrup, and water and stir gently till blended.
- 3. Transfer the mix to an ice cream maker and freeze following the manufacturer's instructions.
- Makes 1 qt.
- /DESSERTS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 8 servings | |
| Calories 203 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 74mg | 2% |
| Total Carbs 50.92g | 14% |
| Dietary Fiber 2.7g | 9% |
| Sugars 42.22g | 28% |
| Protein 0.52g | 1% |
