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British Columbian Raspberry Lemon Ice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.903
Energy (kCal)1098.275
Carbohydrates (g)275.0992
Total fats (g)1.0923
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium saucepan, bring 3 cups water, sugar, lemon peel and preserves to a boil. Reduce the heat, and simmer 5 minutes. Refrigerate until cool, about 30 minutes. Stir in the lemon juice. Pour through a strainer(I skip straining it, I don't mind the seeds) into 8" or 9" square metal pan. Discard peel. | 2. Press raspberries through strainer with the back of a spoon to get a seedless puree(or not, if you don't mind the seeds). Scrape puree from the outside of strainer into pan. Stir puree into the lemon raspberry preserve mixture until blended. | 3. Place in freezer. When the mix starts to freeze, about 45 minutes, scrape frozen sides into the center of pan with fork. Repeat every 20 minutes for about 2 hours(don't worry if you forget to do this once or twice!). Next, cover the pan with foil, and freeze for at least 8 hours, or until firm. | 4. Place the pan in the fridge about 20 minutes before serving to thaw it out a bit. To serve, mound the ice into individual dishes, and garnish with raspberries. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1 1/4 cups 1007.475 251.995 0.0 0.0
    lemon zest 2 - - - -
    red raspberry preserve 3 tablespoons - - - -
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    raspberry 1 cup rinsed 63.96 14.6862 1.476 0.7995
    raspberry 63.96 14.6862 1.476 0.7995

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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