Raspberry Sorbet #1
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INGREDIENTS
- 2 c Simple syrup ; (see recipe)
- 2 1/2 c Raspberry purée
INSTRUCTIONS
Puree the raspberries. Pass through a medium mesh sieve and then a fine sieve (we used a conical sieve called a chinois) to remove seeds. You can use a wooden spoon to force the pulp through. Combine puree and syrup and freeze in ice cream maker according to manufacturers instructions. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (94g) | ||
| Recipe Makes: 8 | ||
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| Calories: 166 | ||
| Calories from Fat: 3 (2%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.4g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 5.4mg | 0 % | |
| Potassium 172.3mg | 5 % | |
| Total Carbohydrate 42.2g | 12 % | |
| Dietary Fiber 2.5g | 10 % | |
| Sugars, other 39.7g | ||
| Protein 0.5g | 1 % | |
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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. |
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Calories per serving: 166
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