The Very Best of Emeril

raspberries, remaining sugar and remaining 1 cup of water. Bring the liquid

to simmer and cook for 10 minutes. Using a hand−held blender or food

processor, puree the mixture until smooth. Strain the mixture through a fine

mesh sieve. Cool the mixture completely. Freeze the mixture in an ice cream

churn, according to manufacturers directions. To serve, ladle the soup into

each individual bowl. Garnish each soup with three small quenelles and a

sprig of fresh mint. Serve the cookies on the side. This recipe yields 6

servings.

Roasted Peach Soup With Peach Sorbet And Butter Cookies

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The Very Best Of Emeril