Blueberry sherbet

Yield: 1 Quart

Measure Ingredient
16 ounces Frozen blueberries,partially defrosted, OR 2 cups fresh blueberries, stemmed and washed
1½ cup Milk
¾ cup Light corn surup
3 tablespoons Lime juice
2 tablespoons Triple Sec OR orange-flavore liqueur

SOURCE: From your Ice Cream Maker by Colleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor.

Combine blueberries, milk, corn syrup and lime juice in a blender or food processor. Process until smooth. Pour mixture throught a strainer, pressing out all the juice. Discard skins. Add Triple Sec to strained mixture, cover and refrigerate until ready to freeze. Pour into the ice cream maker and follow the manufacturer's instructions for freezing.

For a patriotic dessert - why not do a parfait with a scoop of this and one of rasperry sherbet and one of vanilla ice cream.

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 19, 98

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