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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