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Nectarine Raspberry Ice Recipe
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Unsweetened frozen raspberries||10 Ounce, thawed (1 Package)|
|California nectarines||4 , cut in to chunks (Fresh)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
Serving size: Complete recipe
Calories 816 Calories from Fat 15
% Daily Value*
Total Fat 2 g2.8%
Saturated Fat 0.15 g0.77%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 36.3 mg1.5%
Total Carbohydrates 168 g56.1%
Dietary Fiber 20.6 g82.2%
Sugars 128.4 g
Protein 23 g46.6%
Vitamin A 38.6% Vitamin C 179.5%
Calcium 7.1% Iron 776.9%
*Based on a 2000 Calorie diet
Stir over medium heat until gelatin is dissolved.
Stir in wine and sugar; cook and stir until sugar is dissolved.
Remove from heat; set aside.
Place raspberries, nectarines, lemon juice and lemon peel in blender; process until smooth.
Add wine syrup; blend until combined.
Pour into shallow pan and freeze until firm.
Soften slighdy, then beat smooth with electric mixer.
Freeze until ready to serve.
Garnish with nectarine slices, if desired.