| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 3 | c | Picked-over fresh blueberries or frozen blueberries |
| 1/2 | c | Packed fresh mint leaves |
| 1/3 | c | Sugar |
| 3 | tb | Triple sec; cointreau, or other orange-flavored liqueur |
| 2 | tb | Fresh orange juice |
INSTRUCTIONS
If using fresh berries, put them in one layer in shallow baking pans and freeze until frozen solid, about 2 hours. In a 2 cup saucepan combine remaining ingredients and crush with a pestle or wooden spoon until mint is crushed and sugar begins to dissolve. Warm mixture over moderately low heat, stirring, until sugar is completely dissolved and let stand 2 hours. Strain mint mixture through a fine sieve into a small bowl, pressing hard on solids to extract all syrup. In a food processor puree frozen berries until chopped fine (they will be dry). Add syrup and blend about 3 minutes, or until smooth. Transfer sorbet to an airtight container and freeze until firm enough to scoop. Yield: 1 pint Recipe by: Cooking Live Show #CL8949 Posted to MC-Recipe Digest V1 #784 by "Angele and Jon Freeman" <[email protected]> on Sep 17, 1997
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