Nectarine Raspberry Ice
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Unsweetened frozen raspberries||10 Ounce, thawed (1 Package)|
|California nectarines||4 , cut in to chunks (Fresh)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
Sprinkle gelatin over water in small saucepan; let stand 1 minute to soften.
Stir over medium heat until gelatin is dissolved.
Stir in wine and sugar; cook and stir until sugar is dissolved.
Remove from heat; set aside.
Place raspberries, nectarines, lemon juice and lemon peel in blender; process until smooth.
Add wine syrup; blend until combined.
Pour into shallow pan and freeze until firm.
Soften slighdy, then beat smooth with electric mixer.
Freeze until ready to serve.
Garnish with nectarine slices, if desired.