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Recipe Name: Raspberry Sorbet #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

3/4 Pound(s) Fresh raspberries
1 1/2 Cup(s) Sugar
1/2 Lemon, juice of
1/4 Cup(s) Dry red wine
1/4 Cup(s) Light corn syrup
1 Cup(s) Cold water
From: (Micaela Pantke)Date: Thu, 12 Aug
93 09:33:46 +0200From: (Joseph Vilas) Source: Ben &
Jerry's HomemadeIce Cream & Dessert Book [Workman Publishing, New York,
1987]. The bookis (c) 1987 by Ben Cohen, Jerry Greenfield, and Nancy J.
Stevens. Thisrecipe is reprinted without permission.The combination of
red wine and raspberries is so stupendous that wealways drizzle a
little extra wine on top of each scoop. A generous shotof Chianti over
raspberry sorbet creates a truly synergistic effect. Combine the
raspberries, sugar, and lemon juice in a mixing bowl.Refrigerate
covered at least 1 hour. When ready to freeze, add the red wine, corn
syrup, and water andstir gently until blended. Transfer the mixture to
an ice cream maker and freeze following themanufacturer's instructions.
archives. Downloaded from Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 200
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 8.1mg
Potassium: 75.6mg
Carbohydrates: 51.3g
Fiber: 2.8g
Sugar: 47.7g
Protein: <1g

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