| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Sauces |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Fresh blueberries |
| 1 |
c |
Water |
| 3 |
T |
Fresh lemon juice |
| 2 |
T |
Cornstarch |
| 3 |
T |
Sugar |
| 1 1/2 |
pt |
Lemon sorbet |
| 2 |
c |
Fresh blueberries |
INSTRUCTIONS
lemon peel, thinly sliced (yellow part only) fresh lemon balm or mint
sprigs SAUCE: Combine 4 cups fresh blueberries (or frozen), water,
lemon juice and cornstarch in heavy large saucepan. Stir over
medium-high heat until mixture boils and thickens. Cool slightly.
Puree mixture in processor or blender until smooth. Mix in sugar.
Refrigerate until chilled, about 3 hours. (Can be prepared 2 days
ahead.) Scoop sorbet into goblets. Spoon sauce over. Top with fresh
berries. Garnish with lemon peel and lemon balm. Bon Appetit, June,
1991. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“Misunderstood? No one understands like Jesus”