Raspberry Syllabub Recipe
Introduce this raspberry syllabub to your yearning taste buds, they'll not ever ask for anything else for a long time to come. Use the freshest of fruits available to get a flavorful raspberry syllabub. Treat your near and dear ones with this amazing raspberry syllabub as a dessert . When it comes to cooking I am my worst critic. Kindly comment and let me know how good or bad this raspberry syllabub is.
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.
