Lemon Sorbet and Raspberry Coulis

From Chef Frank Stitt, owner of Highlands Bar and Grill in Birmingham, Alabama

Yield: 6 servings.

Ingredients

• 1  cup  water
• 3/4  cup  sugar
• 2  cups  raspberries
• 1/3  cup  sugar
• 1  tablespoon  balsamic vinegar
• 1 1/2  cups  fresh lemon juice
• 1  cup  fresh orange juice
• 6  medium very ripe unpeeled peaches, halved and pitted
• 1 1/2  teaspoons  grated lemon rind
• Raspberries (optional)
• Mint sprigs (optional)

Preparation

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.

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.

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.

Place peach halves, skin sides up, on a jelly-roll pan. Bake at 450° for 4 minutes. Let cool, and peel off skins.

Place 1 1/2 tablespoons raspberry mixture in each of 6 dessert dishes; top with 2/3 cup sorbet and 2 peach halves. Sprinkle with lemon rind. Garnish with raspberries and mint sprigs, if desired.

Nutritional Information

Calories:

231 (12% from fat)

Fat:

0.3g (sat 0.0g,mono 0.1g,poly 0.2g)

Protein:

1.5g

Carbohydrate:

60.3g

Fiber:

4.5g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

1mg

Calcium:

22mg