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Add a photoServings: 4
Ingredients
- 3 1/2 c. Orange juice, fresh
- 2 Tbsp. Honey
- 5 Tbsp. Fresh lemon juice
- 1 1/2 Tbsp. Orange zest, grated
- 2 tsp Lemon zest, grated
- 1/4 c. Fresh basil, finely minced
- 1/4 c. Fresh mint, finely minced
- 1/4 c. Sugar
- 1/4 c. Water
- 6 c. Blueberries, cleaned
- 3 Tbsp. Fresh lemon juice
- 2 c. Seltzer water, cool
- 2 x Orange, peeled & membrane removed
- 4 sprg mint, for garnish
Directions
- 1/ To make the sorbet, combine 1/2 c. of the orange juice and the honey in a small saucepan and heat just to dissolve the honey. Stir into the remaining orange juice along with the remaining ingredients. Chill till cool. Freeze according to the directions on your ce cream machine. 2. Meanwhile, to make the soup, combine the sugar and water in a small saucepan andbring to a boil. Simmer for 2 min and let cold. Set aside 1 1/2 c. of the blueberries. Place the remaining blu3berries in a blender and puree till smooth. Strain through a fine mesh sieve. Stir in the sugar syrup and the lemon juice. Chill till cool. 3. To serve, combine the blueberry puree and the seltzer and divide among 4 bowls . Place a scoop of the sorbet in the center of each bowl and surround with the orange sections and reserved blueberries. Garnish with mint and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 623g | |
| Recipe makes 4 servings | |
| Calories 310 | |
| Calories from Fat 10 | 3% |
| Total Fat 1.18g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 672mg | 19% |
| Total Carbs 77.85g | 21% |
| Dietary Fiber 6.3g | 21% |
| Sugars 61.22g | 41% |
| Protein 3.46g | 6% |
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