Lemon Sorbet and Raspberry Coulis

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


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


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)


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.

September 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note