Name: Sunset Sorbet Sundaes
Ingredients: 1 Bag frozen unsweetened boysenberries or; thawed (16-ounce); ; blackberries; 1/2 c Plus 6 tablespoons sugar; 1/2 c Light corn syrup; 1/4 c Water; 1/4 c Cr&egrave;me de cassis; (optional); 2 lg Mangoes; peeled, pitted; 1 Mango; peeled, pitted,; ; sliced; 1 Basket fresh boysenberries or; (1-pint); ; blackberries

What can you do Saturday evening and Sunday morning and on the way to church [to prepare]… for hearing the Word of God preached? 1. Pray that God would give you [a] good and honest heart (Eze. 36:26; Jer. 24:7). 2. Meditate on the Word of God. Read portions of your Bible with a view to stirring up hunger for God. 3. Purify your mind by turning away from worldly entertainment (Jas. 1:21). 4. Trust in the truth that you already have (Jer. 17:7-8). 5. Get a good night’s rest on Saturday night. 6. Forebear one another [before the service] without grumbling and criticism. 7. Come in a spirit of meek teachability (Jas. 1:21). 8. Be still as you enter the room and focus your mind’s attention and heart’s affection on God (Psm. 46:10). 9. When the worship service begins, think earnestly about what is sung and prayed and preached (1 Cor. 14:20; 2 Tim. 2:7). 10. Desire the truth of God’s Word more than you desire riches or food (Psm. 19:10-11; Pr. 2:3-5).

John Piper

CATEGORY	CUISINE	TAG	YIELD
		August 1992	1	servings

INGREDIENTS

1		Bag frozen unsweetened boysenberries or; thawed (16-ounce)
		; blackberries
1/2	c	Plus 6 tablespoons sugar
1/2	c	Light corn syrup
1/4	c	Water
1/4	c	Crème de cassis; (optional)
2	lg	Mangoes; peeled, pitted
1		Mango; peeled, pitted,
		; sliced
1		Basket fresh boysenberries or; (1-pint)
		; blackberries

INSTRUCTIONS

Combine thawed boysenberries, 1/2 cup sugar, 1/4 cup corn syrup, 1/4 cup
water and cr&egrave;me de cassis in heavy medium saucepan. Bring to simmer,
stirring frequently. Puree in processor. Strain into medium bowl, pressing
on solids with spoon. Pour 3/4 cup puree into small bowl; cover and
refrigerate to use later as sauce. Refrigerate remaining berry puree in
medium bowl until cold. Transfer puree in medium bowl to ice cream maker
and process according to manufacturer's instructions. Transfer sorbet to
container and freeze.
Puree 2 mangoes in processor. Measure puree and return 1 2/3 cups to
processor. Reserve any remaining puree for another use. Add remaining 6
tablespoons sugar and remaining 1/4 cup corn syrup to processor; blend
well. Transfer mango puree to ice cream maker and freeze according to
manufacturer's instructions. Transfer sorbet to container and freeze.
(Sauce and sorbets can be prepared 2 days ahead.)
Scoop sorbets into parfait dishes or onto plates. Garnish with sliced mango
and berries. Spoon sauce over.
Serves 6.
Bon Appetit August 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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