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Ingredientes
- SHERBET
- 3 cups fruity zinfandel
- 1 cup plus 2 tablespoons sugar
- 1/3 cup water
- 6 cups raspberries
- COMPOTE
- 2 cups raspberries
- 1/2 cup water
- 1/3 cup sugar
- 1 piece of lemon peel, 2 inches long,
- removed with a vegetable peeler
- 3/4 cup blueberries
- 3/4 cup fraises des bois or wild
- strawberries (optional)
- 1 tablespoon crème de cassis
Direcciones
- To make the sherbet, bring the Zinfandel, sugar, and water to a boil over high heat. As soon as it comes to a boil, pour it over the 6 cups raspberries. Let steep for 30 minutes.
- In the meantime, to make the compote, puree 1 cup of the raspberries in a food processor or blender to obtain a smooth puree. Strain through a fine mesh strainer into a clean bowl and reserve. Place the water, sugar, and lemon peel in a medium-size pan over medium-high heat and bring to a boil. Decrease the heat to medium and add the blueberries. Cook until the blueberries just begin to crack, about 1 minute. Add the fraises des bois. Remove the lemon peel and discard. Stir in the raspberry puree, crème de cassis, and remaining 1 cup raspberries. You should have 2 cups of compote.
- Finish the sherbet by pureeing the raspberry-Zinfandel mixture in a blender and straining through a fine mesh strainer. Refrigerate the mixture until well chilled. Freeze according to the instructions for your ice cream maker.
- To serve, place the compote in a saucepan over medium heat and warm for about 1 minute. Scoop the sherbet into bowls and spoon the warm compote over the top. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 6 servings | |
| Calories 369 | |
| Calories from Fat 16 | 4% |
| Total Fat 1.9g | 2% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 348mg | 10% |
| Total Carbs 87.97g | 23% |
| Dietary Fiber 12.0g | 40% |
| Sugars 60.47g | 40% |
| Protein 5.06g | 8% |
