* Exported from MasterCook *
Cranberry Honey Sorbet
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 5%)
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces fresh cranberries -- (1 bag)
1 cup honey
1 teaspoon grated orange rind -- or zest
1 cup fresh orange juice
1 teaspoon lemon zest
3 tablespoons fresh lemon juice -- or to taste
1 tablespoon fresh minced ginger
1 cup flat champagne -- or other dry white wine
1 1/2 cups water
For garnish: -- sprigs of fresh mint
Combine the cranberries, honey, orange and lemon zests and juices, ginger,
champagne, and water in a saucepan an bring to a boil. Reduce the heat and
gently simmer the cranberries until very soft, about 8 minutes. Puree the
mixture in a food processor. Let cool to room temperature, then chill in
the refrigerator.
Freeze the sorbet in an ice-cream machine, following the manufacturer's
instructions. Serve the sorbet in martini glasses or wineglasses,
garnishing each with a sprig of mint.
Makes about 4 cups, serving 8 one-half cup servings.
AuthorNote: This creamy sorbet makes a great, light finale to the groaning
board we call Thanksgiving dinner. It is also a good way to sue up flat
champagne.
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 191 Calories; trace Fat (0.7%
calories from fat); 1g Protein; 45g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 4mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 2 1/2 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 2528 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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