** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved.
2. Remove pan from heat. in a blender or food processor puree raspberries with Champagne, creme de cassis, and sugar syrup until smooth.
3. Force puree through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice.
4. Chill mixture until cold and freeze in an ice-cream maker.
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Dietary Notes:
This recipe is low-sodium with 4.5mg per serving, low-fat with 0.5g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 36% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Raspberry, Sulfites, Natural Sweeteners, Alcohol, Fructose Malabsorption allergies.
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