Lemon Sorbet and Raspberry Coulis
By: Anonymous
Published: Tuesday, December 8, 2009 - 11:15pm

Ingredients




1 cup Water
3/4 cup Sugar
2 cups Raspberries
 cup Sugar
1 tablespoon Balsamic vinegar
1 1/2 cups Fresh lemon juice
1 cup Fresh orange juice
6 mediums Very ripe unpeeled peaches, halved and pitted
1 1/2 teaspoons Grated lemon rind
Raspberries, (optional)
Mint sprigs, (optional)

Preparation

1 Combine water and 3/4 cup sugar in a small saucepan; stir well. Bring to a boil, and cook 1 minute or until sugar dissolves, stirring constantly. Pour into an 11 x 7-inch baking dish, and chill. 2 Place 2 cups raspberries, 1/3 cup sugar, and vinegar in a food processor, and process until smooth. Strain through a sieve into a bowl; discard seeds. Cover raspberry mixture, and chill. 3 Add lemon juice and orange juice to chilled sugar syrup in baking dish; stir with a wire whisk until blended. Freeze 4 hours or until firm. 4 Place peach halves, skin sides up, on a jelly-roll pan. Bake at 450 degrees for 4 minutes. Let cool, and peel off skins. 5 Place 1-1/2 tablespoons raspberry mixture in each of 6 dessert dishes; top with 2/3 cup sorbet and 2 peach halves. 6 Yield: 6 servings. 7 NOTES : From Chef Frank Stitt, owner of Highlands Bar and Grill in Birmingham, Alabama. Sprinkle with lemon rind. Garnish with raspberries and mint sprigs, if desired.