Try this Cold Blueberry Soup with Orange Herb Sorbet recipe, or contribute your own.
Suggest a better description1/ To make the sorbet, combine 1/2 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 1/2 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 ROsenberg-Coombs 9/8/96 Recipe by: NY Times 6/18/1995 Molly ONeill Posted to MC-Recipe Digest V1 #459 by kmeade@IDS2.IDSONLINE.COM (The Meades) on Jan 31, 1997.
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Serving Size: 1 Serving (313g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 270 | ||
Calories from Fat: 4 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.1mg | 0 % | |
Potassium 494.3mg | 13 % | |
Total Carbohydrate 68.4g | 20 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 67.7g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 270
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