Minted blueberry orange sorbet
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Picked-over fresh blueberries or frozen blueberries |
| ½ | cup | Packed fresh mint leaves |
| ⅓ | cup | Sugar |
| 3 | tablespoons | Triple sec; cointreau, or other orange-flavored liqueur |
| 2 | tablespoons | Fresh orange juice |
Directions
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@...> on Sep 17, 1997