Lemon Sorbet And Raspberry Coulis

• 1 cup water
• 3/4 cup sugar
• 2 cups raspberries
• 1/3 cup sugar
• 1 tablespoon balsamic vinegar
• 1 1/2 cups fresh lemon juice
• 1 cup fresh orange juice
• 6 medium very ripe unpeeled peaches, halved and pitted
• 1 1/2 teaspoons grated lemon rind
• Raspberries (optional)
• Mint sprigs (optional)

1. Combine water and 3/4 cup sugar in a small saucepan; stir well. Bring to a boil, and cook 1 minute or until sugar dissolves, stirring constantly. Pour into an 11 x 7-inch baking dish, and chill.
2. Place 2 cups raspberries, 1/3 cup sugar, and vinegar in a food processor, and process until smooth. Strain through a sieve into a bowl; discard seeds. Cover raspberry mixture, and chill.
3. Add lemon juice and orange juice to chilled sugar syrup in baking dish; stir with a wire whisk until blended. Freeze 4 hours or until firm.
4. Place peach halves, skin sides up, on a jelly-roll pan. Bake at 450u0b0 for 4 minutes. Let cool, and peel off skins.
5. Place 1 1/2 tablespoons raspberry mixture in each of 6 dessert dishes; top with 2/3 cup sorbet and 2 peach halves. Sprinkle with lemon rind. Garnish with raspberries and mint sprigs, if desired.

water, sugar, raspberries, sugar, balsamic vinegar, lemon juice, orange juice, very, lemon rind, raspberries

Taken from www.myrecipes.com/recipe/lemon-sorbet-raspberry-coulis (may not work)