Raspberry Syllabub Recipe
Ingredients
1 quart fresh raspberries (or 2 packages frozen, drained)
1 to 2 tablespoons honey
2 teaspoons lemon juice or Kirsch
1/2 pint heavy cream
1 cup sauterne or other sweet, white wine
Directions
Put raspberries into bowl of blender.
Add honey and lemon juice or Kirsch, and blend until completely pureed.
Strain to remove seeds.
Beat cream until it stands in small peaks.
Gradually add the wine, beating well.
Lightly fold in the raspberry puree so that the cream is streaked and marbled with pink.
Turn into individual sherbet glasses and chill.
Add honey and lemon juice or Kirsch, and blend until completely pureed.
Strain to remove seeds.
Beat cream until it stands in small peaks.
Gradually add the wine, beating well.
Lightly fold in the raspberry puree so that the cream is streaked and marbled with pink.
Turn into individual sherbet glasses and chill.
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