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Nectarine-raspberry ice

Yield: 7 Servings

Ingredients:

• 1 Envelope plain gelatin
• 1/2 c Dry white wine
• 1/3 c Sugar
• 4 Nectarines cut into chunks
• 1 Box raspberries or one -10-oz frozen package -thawed
• 1 ts Lemon zest
• 1/4 c Lemon juice

Instructions:

Nectarine-Raspberry Ice Combine 1/2 c 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. Makes 7 1/2 cups.

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