lemon peel, thinly sliced (yellow part only) fresh lemon balm or mint sprigs SAUCE: Combine 4 cups fresh blueberries (or frozen), water, lemon juice and cornstarch in heavy large saucepan. Stir over medium-high heat until mixture boils and thickens. Cool slightly. Puree mixture in processor or blender until smooth. Mix in sugar. Refrigerate until chilled, about 3 hours. (Can be prepared 2 days ahead.) Scoop sorbet into goblets. Spoon sauce over. Top with fresh berries. Garnish with lemon peel and lemon balm. Bon Appetit, June, 1991.
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|Serving Size: 1 Serving (273g)|
|Recipe Makes: 6|
|Calories from Fat: 7 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 3mg||0 %|
|Potassium 185.7mg||5 %|
|Total Carbohydrate 53.1g||16 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 47.7g|
|Protein 1.7g||2 %|
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Calories per serving: 207
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