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Lemon Sorbet and Raspberry Coulis

Yield 6 servings.
From Chef Frank Stitt, owner of Highlands Bar and Grill in Birmingham, Alabama

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Place peach halves, skin sides up, on a jelly-roll pan. Bake at 450° for 4 minutes. Let cool, and peel off skins.

  5. 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.