Raspberry Sorbet in Chocolate Cups Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cups
2 oz. semisweet chocolate
1 tsp. vegetable shortening
Sorbet
1/2 cup water
1/2 cup sugar
1 pkg.(10 oz.) frozen raspberries,thawed
2 Tbl. lemon juice
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Directions: |
Directions:Cups;Melt chocolate and shortening in small saucepan over low heat.,stirring constantly. Place 2 greased cupcake liners in muffin tin; divide chocolate between
liners. Spread evenly over bottom and sides with back of spoon. Freeze until hardened (30 min). Carefully peel papers from chocolate. Store cupcakes in freezer.
Heat water and sugar over high heat stirring until sugar is dissolved. Cool to room temp. Refrigerate until chilled,30 min. Process raspberries in a blender until smooth. Strain, discard seeds. Stir into sugar mixture. Stir in lemon juice. Pour into shallow baking pan. Freeze until firm. 8 hours or overnight. |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:20 min plus chilling times |
Personal
Notes: |
Personal
Notes: What a romantic recipe this sounds like and I think we doubled it and used it around Valentine's Day. It is neat to have the technique of making the chocolate cups because they also can be used for background for other recipes,or even ice cream.
This is dated 3-83.
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