Recipe - Nectarine-Raspberry Ice

1 Envelope plain gelatin
One half cup Dry white wine
1/3 cup Sugar
4 Nectarines, cut into chunks
1 Box raspberries, or one
10oz frozen package,
thawed
1 teaspoon Lemon zest
One fourth cup Lemon juice

NectarineRaspberry Ice

Combine One half cup 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 One half cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini