Recipe - Cold Blueberry Soup With Orange Herb Sorbet

THE SORBET
3 One half cup Orange juice, fresh
2 tablespoon Honey
5 tablespoon Fresh lemon juice
1 One half tablespoon Orange zest, grated
2 teaspoon Lemon zest, grated
One fourth cup Fresh basil, finely chopped
One fourth cup Fresh mint, finely chopped

THE SOUP
One fourth cup Sugar
One fourth cup Water
6 cup Blueberries, cleaned
3 tablespoon Fresh lemon juice
2 cup Seltzer water, cold
2 Orange, peeled & membrane
removed
4 Sprigs mint, for garnish

1/ To make the sorbet, combine One half cup 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. Refrigerate
until cold. 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 minutes and let cool. Set aside 1
One half cups of the blueberries. Place the remaining blu3berries in a blender
and puree until smooth. Strain through a fine mesh sieve. Stir in the sugar
syrup and the lemon juice. Refrigerate until cold. 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.

NOTES : Mis typed by Jane ROsenbergCoombs 9/8/96 Recipe by: NY Times
6/18/1995 Molly O'Neill

Posted to MCRecipe Digest V1 #459 by kmeade@IDS2.IDSONLINE.COM (The
Meades) on Jan 31, 1997.