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Ingredientes
- 2 c. orange juice
- 1/3 c. sugar
- 1/4 c. corn syrup
- 1 Tbsp. minced fresh basil
- 1 Tbsp. thinly-sliced fresh basil
- 4 c. assorted fresh berries
- Â Â (such as raspberries, strawberries, blueberries and blackberries)
- 3 Tbsp. thinly-sliced basil
- 1 c. Muscat de Beaumes de Venise see * Note
- 5 Tbsp. orange juice
Direcciones
- * Note: Muscat de Beaumes de Venise is a sweet Rhone Valley wine. Another wine which works well is Bonny Doon Vin de Glacier Muscat.
- For the Orange Basil Sorbet: Place the orange juice, sugar, corn syrup and minced basil in a saucepan and bring to a boil. Remove from the heat and let steep 45 min.
- Strain. Place in an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to a bowl and mix in the sliced basil with a spatula. Cover and store the sorbet in the freezer.
- For the Berry Soup: Gently toss together the berries, basil, Muscat and orange juice. Marinate in the refrigerator 5 min.
- To serve, spoon about 1/2 c. of berries and some of the juice into each of 8 chilled bowls. Top with the Orange Basil Sorbet.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 8 servings | |
| Calories 124 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 256mg | 7% |
| Total Carbs 30.62g | 8% |
| Dietary Fiber 3.8g | 13% |
| Sugars 20.57g | 14% |
| Protein 1.47g | 2% |
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