Name: Blueberry Sherbet
Ingredients: 16 oz Frozen blueberries,partially defrosted, OR 2 cups fresh blueberries, stemmed and washed; 1 1/2 c Milk; 3/4 c Light corn surup; 3 tb Lime juice; 2 tb Triple Sec OR orange-flavore liqueur

In the name of liberty professing Christians glut themselves with luxuries, entertainments and sensuous pleasures. Under the banner of freedom men give the reins to their thirst for wealth, women dress immodestly, feeding vanity which loves attention, and youth abandon themselves to athletics and leisure. When self is fed in this manner it becomes brazen and runs to excess, crowding God out of the heart… They begin again to serve themselves rather than the Lord.

Walter Chantry

CATEGORY	CUISINE	TAG	YIELD
Dairy, Fruits		Ice cream, Fruits, Alcoholic, Holidays	1	Quart

INGREDIENTS

16	oz	Frozen blueberries,partially defrosted, OR 2 cups fresh blueberries, stemmed and washed
1 1/2	c	Milk
3/4	c	Light corn surup
3	tb	Lime juice
2	tb	Triple Sec OR orange-flavore liqueur

INSTRUCTIONS

SOURCE:  From your Ice Cream Maker by Colleen and Bob Simmons, copyright
1994, ISBN #1-55867-105-6.  MM format by Ursula R. Taylor.
Combine blueberries, milk, corn syrup and lime juice in a blender or food
processor.  Process until smooth. Pour mixture throught a strainer,
pressing out all the juice. Discard skins. Add Triple Sec to strained
mixture, cover and refrigerate until ready to freeze. Pour into the ice
cream maker and follow the manufacturer's instructions for freezing.
For a patriotic dessert - why not do a parfait with a scoop of this and
one of rasperry sherbet and one of vanilla ice cream.
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98

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