Box raspberries, or one 10-oz frozen package, thawed
1 Teelöffel
Lemon zest
1/4 Tasse
lemon juice
die Zubereitung:
Nectarine-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.
