| 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"
<jfreeman@netusa1.net> on Sep 17, 1997
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