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The best summer evening treat we've tried!
Yield: 4
1 12-ounce package frozen unsweetened raspberries, defrosted, or 12 ounces fresh raspberries
1/3 cup seedless black raspberry preserves (jam) or unpasteurized honey (if diabetic, replace this with extra berries and xyltol to taste)
1/4 cup water
2 teaspoons fresh lime juice
1 T xylitol
4 fresh mint sprigs
Puree the berries with the preserves or honey into a food processor. Add the water and mix well. (You should have about 2 cups.)
Pour into ice cube tray and freeze.
Meanwhile, pour the lime juice into one small saucer and put the xylitol in another. Dip the rims of four stemmed glasses (preferably tulip champagne glasses) into the lime juice and then into the xylitol, to create a border. Place the glasses in the freezer or refrigerator until serving time.
At serving time, drop the ice cubes into the food processor and whiz till just blended. Divide the raspberry velvet among the prepared glasses and decorate each with a sprig of mint. Serve immediately.
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