Lemon Sorbet and Raspberry Coulis
From Chef Frank Stitt, owner of Highlands Bar and Grill in Birmingham, Alabama
Yield: 6 servings.
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Amount per serving
- Calories: 231
- Calories from fat: 12%
- Fat: 0.3g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.2g
- Protein: 1.5g
- Carbohydrate: 60.3g
- Fiber: 4.5g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 1mg
- Calcium: 22mg
- 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.
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Lemon Sorbet and Raspberry Coulis Recipe at a Glance