Try this Nectarine-Raspberry Ice recipe, or contribute your own.
Suggest a better descriptionNectarine-Raspberry Ice Combine 1/2 c water and gelatin in saucepan. Stir over medium heat until gelatin is dissolved. Stir in wine and sugar until dissolved. Remove from heat; set aside. Puree raspberries, nectarines, lemon zest and juice in blender. Combine with wine syrup until blended. Turn into shallow pan and freeze until firm. Soften slightly, then beat smooth in mixer. Refreeze and keep frozen until ready to serve. Makes 7 1/2 cups.
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 117 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 25.6mg | 1 % | |
Total Carbohydrate 29.9g | 9 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 29.8g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 117
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