Tangerine-Raspberry Sorbet |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 quart | N/A | N/A | 130 | N/A | 0g | N/A | 33g | N/A | 0mg |
| INGREDIENTS: | ||
| 5 medium tangerines | 1 or 2 teaspoons grated tangerine peel | 1-1/2 cups fresh or frozen raspberries, thawed |
| 1/2 cup light corn syrup | 1/4 cup dry white wine | |
| 1 | PEEL TANGERINES: And remove seeds. Puree tangerine sections, raspberries, and grated tangerine peel in blender or food processor fitted with a metal blade. Place a fine strainer over a medium bowl. Pour pureed mixture into strainer; lightly press with back of a spoon to remove pulp and seeds. Discard pulp and seeds. Stir in corn syrup and wine. Pour into ice cream canister. Freezer in ice cream maker according to manufacturer's directions. |