Post by April B. on Feb 7, 2003 23:49:43 GMT -6
Low-Fat Strawberry-Raspberry Champagne Sorbet
1/2 pound each frozen raspberries and strawberries
1/4 Cup sugar syrup
3/4 Cup champagne
Put the frozen berries in a medium sized bowl and thaw, save any accumulated
juices. Put thawed berries in a food processor or blender. Purie berries for
1 minute. This should yield about 2 cups of purie.
Sugar syrup: In a medium saucepan place 1 cup of sugar and 1 cup of water.
Cook over medium-high heat, stirring constantly. Bring to a full boil and
boil for 1 minute. Remove from heat and allow to cool.
Add the 1/4 cup of sugar syrup and champagne to berry purie and stir until
well mixed. Chill until very cold.
Makes 8 servings.
Calories 55 Fat 0 g Fiber 0 g.
1/2 pound each frozen raspberries and strawberries
1/4 Cup sugar syrup
3/4 Cup champagne
Put the frozen berries in a medium sized bowl and thaw, save any accumulated
juices. Put thawed berries in a food processor or blender. Purie berries for
1 minute. This should yield about 2 cups of purie.
Sugar syrup: In a medium saucepan place 1 cup of sugar and 1 cup of water.
Cook over medium-high heat, stirring constantly. Bring to a full boil and
boil for 1 minute. Remove from heat and allow to cool.
Add the 1/4 cup of sugar syrup and champagne to berry purie and stir until
well mixed. Chill until very cold.
Makes 8 servings.
Calories 55 Fat 0 g Fiber 0 g.