Name: Cold Blueberry Soup with Orange Herb Sorbet
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

Our public assemblies were then beautiful; the congregation was alive in God’s service, everyone earnestly intent on the public worship, every hearer eager to drink in the words of the minister as they came from his mouth; the assembly in general were, from time to time, in tears while the Word was preached; some weeping with sorrow and distress, others with joy and love, others with pity and concern for the souls of their neighbors.

Jonathan Edwards

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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