| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruit, Soup, Mc | 4 | Servings | |
INGREDIENTS
| 3 1/2 | c | Orange juice, fresh |
| 2 | tb | Honey |
| 5 | tb | Fresh lemon juice |
| 1 1/2 | tb | Orange zest, grated |
| 2 | ts | Lemon zest, grated |
| 1/4 | c | Fresh basil, finely chopped |
| 1/4 | c | Fresh mint, finely chopped |
| 1/4 | c | Sugar |
| 1/4 | c | Water |
| 6 | c | Blueberries, cleaned |
| 3 | tb | Fresh lemon juice |
| 2 | c | Seltzer water, cold |
| 2 | Orange, peeled & membrane removed | |
| 4 | Sprigs mint, for garnish |
INSTRUCTIONS
THE SORBET THE SOUP 1/ To make the sorbet, combine 1/2 cup of the orange juice and the honey in a small saucepan and heat just to dissolve the honey. Stir into the remaining orange juice along with the remaining ingredients. Refrigerate until cold. Freeze according to the directions on your ce cream machine. 2. Meanwhile, to make the soup, combine the sugar and water in a small saucepan andbring to a boil. Simmer for 2 minutes and let cool. Set aside 1 1/2 cups of the blueberries. Place the remaining blu3berries in a blender and puree until smooth. Strain through a fine mesh sieve. Stir in the sugar syrup and the lemon juice. Refrigerate until cold. 3. To serve, combine the blueberry puree and the seltzer and divide among 4 bowls . Place a scoop of the sorbet in the center of each bowl and surround with the orange sections and reserved blueberries. Garnish with mint and serve immediately. NOTES : Mis typed by Jane ROsenberg-Coombs 9/8/96 Recipe by: NY Times 6/18/1995 Molly O'Neill Posted to MC-Recipe Digest V1 #459 by kmeade@IDS2.IDSONLINE.COM (The Meades) on Jan 31, 1997.
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