| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Sauces |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Fresh blueberries |
| 1 |
c |
Water |
| 3 |
tb |
Fresh lemon juice |
| 2 |
tb |
Cornstarch |
| 3 |
tb |
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
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