In a small pot, combine all ingredients with the exception of salt. Over a medium flame, bring mixture to a simmer. Reduce the heat and cook until the mixture has been reduced by 1/3 of original volume. Stir frequently. When mixture has been reduced, add the salt. Cool. Pour mixture into 4 to 5 conical shaped paper cups. Freeze. The kulfi should be allowed to freeze for 8 to10 hours. RASPBERRY-LEMON VERBENA SYRUP WITH BERRIES: In a small sauce pot, combine the water, sugar, lemon zest. Bring to a simmer and add the lemon verbena. Pull the pot from the flame and allow to infuse for about 30 minutes. Place pot back on a low flame and add the raspberries. Bring entire mixture to a simmer and cook for about 15 minutes. Cool slightly and pass mixture through a chinois. Chill syrup. Simply toss the fresh berries in the syrup just a few minutes prior to serving. To serve, pull the kulfi from the freezer and unwrap paper. Place kulfi in a bowl and serve the fresh berries tossed in syrup along side the kulfi. Per serving: 3704 Calories (kcal); 259g Total Fat; (61% calories from fat); 22g Protein; 347g Carbohydrate; 964mg Cholesterol; 515mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 51 1/2 Fat; 21 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0027 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2252g)|
|Recipe Makes: 1|
|Calories from Fat: 2453 (60%)|
|Amt Per Serving||% DV|
|Total Fat 272.6g||363 %|
|Saturated Fat 167.3g||837 %|
|Monounsaturated Fat 77.9g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 995.7mg||306 %|
|Sodium 385.3mg||13 %|
|Potassium 1843.5mg||49 %|
|Total Carbohydrate 418.3g||123 %|
|Dietary Fiber 41.4g||166 %|
|Sugars, other 376.9g|
|Protein 29.8g||43 %|
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Calories per serving: 4111
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