*  Exported from  MasterCook  *
 
                          Nectarine Raspberry Ice
 
 Recipe By     : 
 Serving Size  : 15   Preparation Time :0:00
 Categories    : Desserts                         Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           Water
    1                    Envelope plain gelatin
      1/2  cup           Dry white wine
      1/3  cup           Sugar
   10      ounces        S/f frozen raspberries -- thaw
    4                    Fresh nectarines -- in chunks
    1      teaspoon      Lemon zest
      1/4  cup           Lemon juice
 
 Combine 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.
 This recipe yields about 7 1/2 cups of raspberry ice or about 15
 half-cup servings.
 
  Content per Serving (serving size 1/2 cup):  calories - 62.
 
  Recipe Source: RECIPES FOR SUCCESS (cookbooklet by mail)  -  Send $1.00
 check or money order to: California Tree Fruit Agreement, “Recipes For
 Success”,  Dept. PDC-1, P.O. Box 255383, Sacramento, CA  95865-5383.
 As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest.
 
  Formatted for MasterCook II by:  Joe Comiskey  {* Prodigy Service ID #
 JPMD44A}  on 11-14-1995.