Lemon Sorbet and Raspberry Coulis

recipe
From Chef Frank Stitt, owner of Highlands Bar and Grill in Birmingham, Alabama

Yield:

6 servings.

Recipe from

Cooking Light

Nutritional Information

Calories 231
Caloriesfromfat 12 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 1.5 g
Carbohydrate 60.3 g
Fiber 4.5 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 1 mg
Calcium 22 mg

Ingredients

1 cup water
3/4 cup sugar
2 cups raspberries
1/3 cup sugar
1 tablespoon balsamic vinegar
1 1/2 cups fresh lemon juice
1 cup fresh orange juice
6 medium very ripe unpeeled peaches, halved and pitted
1 1/2 teaspoons grated lemon rind
Raspberries (optional)
Mint sprigs (optional)

Preparation

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° 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. Sprinkle with lemon rind. Garnish with raspberries and mint sprigs, if desired.

Note:

September 1995
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