Raspberry-Beaujolais Sorbet
Yield
3 cupsPrep
20 minCook
?Ready
140 minTrans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
raspberries
frozen, thawed |
|
| ½ | cup |
water
|
|
| ¾ | cup |
sugar
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | cup |
red wine
dry |
*
|
| ¼ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
raspberries
frozen, thawed |
|
| 118 | ml |
water
|
|
| 177 | ml |
sugar
|
|
| 3E+1 | ml |
lemon juice
|
|
| 237 | ml |
red wine
dry |
*
|
| 59 | ml |
heavy whipping cream
|
|
Directions
Combine raspberries and water in container of a food processor or blender; process until smooth.
Pour mixture through a wire-mesh strainer, pressing raspberries with back of spoon against the sides of the strainer to squeeze out juice.
Discard pulp and seeds remaining in strainer.
Return to blender; add sugar and remaining ingredients, and process 1 minute.
Pour mixture into a 9 inch square pan; freeze until almost firm.
Break mixture into chunks, and place in a large mixing bowl; beat at low speed with an electric mixer until smooth.
Return to pan, and freeze until firm.
