Berry Soup With Berry Sorbet

INGREDIENTS

INSTRUCTIONS

Sorbet  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. 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.

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Nutrition (calculated from recipe ingredients)
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Calories: 1292
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 98.8mg
Potassium: 1644mg
Carbohydrates: 89.4g
Fiber: 12.4g
Sugar: 44.8g
Protein: 6.8g