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Ingredientes
- 500 gm Blueberries
- 375 ml Water
- 100 gm Caster Sugar
- 3 x Limes, (zest and juice)
- 2 x Egg Whites
- 200 ml Fresh Pineapple Juice
- 100 ml Berry Juice, (strawberry, orange juice, banana)
- 100 ml Fresh Orange Juice
- 2 Tbsp. Lime Juice
- 2 x Apples, (peeled and balled)
- 1 x Star Anise Pod
- 350 gm Assorted Berries, (raspberries, blueberries, strawberries)
- 150 ml Champagne, (or possibly sparkling wine)
- 1 Tbsp. Shredded Fresh Basil
Direcciones
- Sorbet
- 1. Put the blueberries and water in a saucepan, bring to the boil, reduce the heat and simmer for 15 min. Add in the sugar, stir constantly over the heat without boiling till the sugar is dissolved. Cold mix, add in lime juice and zest.
- 2. Blend or possibly puree the blueberry mix till smooth, pour mix into a freezerproof container and freeze till partly set (at least 2 hrs). Whisk the egg whites till soft, but not dry, fold thoroughly into the blueberry mix and return to the freezer.
- Method - Fruit Soup
- 3. Put the pineapple juice, berry juice (smoothie), orange juice, lime juice, apple and star anise in a saucepan, place over a low heat and simmer till the apple is tender, approximately 15 min.
- 4. Transfer to a large bowl and chill. Before serving, remove star anise.
- 5. To serve, spoon the berries into 6 serving bowls, ladle the juice over the top. Place a scoop of the sorbet in the centre of each bowl, splash over a spoonful of sparkling wine and decorate with shredded basil. As the champagne goes over the sorbet it creates a wonderful 'fizz' so it is a good idea to do this a the table in front of the guests.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 525g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 9 | 4% |
| Total Fat 1.09g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 484mg | 14% |
| Total Carbs 48.78g | 13% |
| Dietary Fiber 9.5g | 32% |
| Sugars 30.86g | 21% |
| Protein 2.95g | 5% |
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