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Mint Zinfandel Sorbet

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)402.99
Carbohydrates (g)100.798
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat sugar, the water, and 1/2 cup wine in medium noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Drop in mint leaves, cover, and let stand 5 minutes. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.). | 2. Remove m int leaves and stir remaining wine into sugar syrup, pour into 8" cake pan, and freeze overnight. | 3. The next day, process wine ice in food processor or blender until smooth. Return to baking pan and freeze until firm, 2-3 hours, stirring once halfway through. Serve in wineglasses. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    water 1 cup 0.0 0.0 0.0 0.0
    zinfandel 1 cup - - - -
    mint leaf 4 - - - -

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



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