Name: Berry Soup with Berry Sorbet
Ingredients: 500 g Blueberries; 375 ml Water; 100 g Caster Sugar; 3 Limes; (zest and juice); 2 Egg Whites; 200 ml Fresh Pineapple Juice; 100 ml Berry Juice; (strawberry, orange; ; juice, banana); 100 ml Fresh Orange Juice; 2 tb Lime Juice; 2 Apples; (peeled and balled); 1 Star Anise Pod; 350 g Assorted Berries; (raspberries,; ; blueberries,; ; strawberries); 150 ml Champagne; (or sparkling wine); 1 tb Shredded Fresh Basil

CATEGORY	CUISINE	TAG	YIELD
Eggs		Dessert, Here’s one , Earlier1	4	servings

INGREDIENTS

500	g	Blueberries
375	ml	Water
100	g	Caster Sugar
3		Limes; (zest and juice)
2		Egg Whites
200	ml	Fresh Pineapple Juice
100	ml	Berry Juice; (strawberry, orange
		; juice, banana)
100	ml	Fresh Orange Juice
2	tb	Lime Juice
2		Apples; (peeled and balled)
1		Star Anise Pod
350	g	Assorted Berries; (raspberries,
		; blueberries,
		; strawberries)
150	ml	Champagne; (or sparkling wine)
1	tb	Shredded Fresh Basil

INSTRUCTIONS

BLUEBERRY & LIME SORBET
SOUP
TO SERVE
Sorbet
1. Put the blueberries and water in a saucepan, bring to the boil,
reduce the heat and simmer for 15 minutes. Add the sugar, stir
constantly over the heat without boiling until the sugar is
dissolved. Cool mixture, add lime juice and zest.
2. Blend or puree the blueberry mixture until smooth, pour mixture
into a freezerproof container and freeze until partly set (at least 2
hours). Whisk the egg whites until soft, but not dry, fold thoroughly
into the blueberry mixture and return to the freezer.
Method - Fruit Soup
3. Put the pineapple juice, berry juice (smoothie), orange juice, lime
juice, apple and star anise in a saucepan, place over a low heat and
simmer until the apple is tender, approximately 15 minutes.
4. Transfer to a large bowl and chill. Before serving, remove star
anise.
5. To serve, spoon the berries into 6 serving bowls, ladle the juice
over the top. Place a scoop of the sorbet in the centre of each bowl,
splash over a spoonful of sparkling wine and decorate with shredded
basil. As the champagne goes over the sorbet it creates a wonderful
'fizz' so it is a good idea to do this a the table in front of the
guests.
Converted by MC_Buster.
NOTES : Chef:Amanda Grant
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Been taken for granted? Imagine how God feels”

There is admittedly a certain tension between the different principles involved in church discipline. On the one hand there is the gentleness of Galatians 6:1, on the other, the severity of Titus 1:13. While we may never be judgmental in our attitudes (Matthew 7:1), we must nevertheless judge among ourselves (1 Corinthians 5:12). Just as we are called to love in a manner that is willing to overlook certain sins (1 Peter 4:8), we must also “exhort one another daily” so that none will be “hardened through the deceitfulness of sin” (Hebrews 3:13). The tension is seen most clearly in that we are to love our brother as Christ loved us (John 13:34-35), yet remain willing to consider him an unbeliever and cast him away if he continues in sin (Matthew 18:17; 1 Corinthians 5:11). We might be tempted to use the word “balance” in describing our desire to manage this tension. But as it is all-too-commonly understood, “balance” means compromise – easing away from convictions and obligations in order not to appear unbalanced or overly zealous. The problem with this understanding is that Scripture never tells Christians to be “balanced” people in this way. On the contrary, we are told to be zealous and fervent, both in our love for one another (Colossians 3:14; 1 Peter 4:8), and in our pursuit of holiness and purity (Titus 2:14; Hebrews 12:14-17).

Jim Elliff