Lemon sorbet with raspberry sauce

4 servings

Ingredients

Quantity Ingredient
1 pint Fresh raspberries
OR 12-oz. pkg. frozen raspberries; thawed
2 tablespoons Confectioners' sugar
1 pint Lemon sorbet; up to 2
OR other fruit sorbet
1 Thin strips lemon peel for garnish
Fresh raspberries for garnish

Directions

RASPBERRY SAUCE

REMAINING INGREDIENTS

Fresh raspberries for garnish

4 TO 6 SERVINGS DAIRY-FREE

This dessert makes a deliciously fresh finale. Ready-made sorbet is a wonderful freezer standby, and served with a jewel-like sauce, it will surely impress. If lemon is not your favorite flavor, try an orange, mango or pineapple sorbet.

SAUCE: In food processor or blender, process raspberries until pureed.

Strain through fine-meshed sieve into medium saucepan; discard seeds. Stir confectioners' sugar and 2 tablespoons water into raspberry puree. Bring mixture to boil over low heat, stirring occasionally. Cook for 1 minute.

Remove from heat and let cool.

To serve, scoop sorbet into shallow bowls. Spoon a little raspberry sauce around each plate, garnish with lemon peel and fresh raspberries and serve.

PER SERVING: 134 CAL.; 1G PROT.; 0 TOTAL FAT (0 SAT. FAT); 33G CARB.; 0 CHOL.; 8MG SOD.; 2G FIBER

Converted by MC_Buster.

By Kathleen <schuller@...> on May 09, 1999.

Recipe by: Vegetarian Times Magazine, May 1999, page 37 Converted by MM_Buster v2.0l.

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