Recipe - Raspberry Orange Sorbet

3 cup Raspberries
1 cup Sugar
One half cup Water
One half teaspoon Orange extract
1 teaspoon Orange zest; finely grated
2 tablespoon Raspberry liqueur

For best Conslstency, all ingredients should be chilled.
Puree raspberries and strain through a fine sieve. Combine puree with
other ingredients and stir for several minutes until all the sugar is
dissolved. Transfer berry mixture to Icecream maker and process according
to manufacturer's instructions. Serve immediateIy or spoon berry sorbet
into covered airtight container and freeze. Makes 4 servings.

[266 calories, 0g fat] Reprinted in RivPE August 15, 1996 (Wire Service:
AP)
Posted to MCRecipe Digest V1 #201

Date: Thu, 15 Aug 1996 10:21:06 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : Intensely flavored berry sorbets are easy to make and virtually
fatfree. With an icecream maker, sorbets are ready to serve in
about 30 minutes. It is best to serve a sorbet immediately after
it is removed from the icecream maker. Sorbets may be frozen,
then softened in the refrigerator for 15 to 20 minutes before
serving.