Nectarine-Raspberry Ice Recipe

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Nectarine-Raspberry Ice Ingredients

1 envelope plain gelatin
1/2 cup dry white wine
1/3 cup sugar
4 nectarines, cut into chunks
1 box raspberries, or one 10-oz froze, n package, tha
1 tsp lemon zest
1/4 cup lemon juice

A Recipe for
Nectarine-Raspberry Ice

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

This Nectarine-Raspberry Ice recipe is one of many in our Fruit Category.

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

This Recipe for Nectarine-Raspberry Ice is one of thousands in the Recipes-to-go Fruit Cookbook.

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Nectarine-Raspberry Ice Recipe
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Anyhow, the hole in the doughnut is at least digestible.
H.L. Mencken

My wife dresses to kill. She cooks the same way.
Henry Youngman

This is a recipe for Nectarine-Raspberry Ice from the recipe cookbook of Recipes-to-go (Fruit)

This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.
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Nectarine-Raspberry Ice recipe - a tasty recipe for you to add to your collection!
Do vegetarians eat animal crackers?
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We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy.
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Health food makes me sick.
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Nectarine-Raspberry Ice

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Nectarine-Raspberry Ice Directions

Nectarine-Raspberry Ice

Combine 1/2 c water and gelatin in saucepan. Stir over medium heat
until gelatin is dissolved. Stir in wine and sugar until dissolved.
Remove from heat; set aside. Puree raspberries, nectarines, lemon
zest and juice in blender. Combine with wine syrup until blended.
Turn into shallow pan and freeze until firm. Soften slightly, then
beat smooth in mixer. Refreeze and keep frozen until ready to serve.
Makes 7 1/2 cups.

Serves: 7

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Nectarine-Raspberry Ice Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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