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Berry Soup with Berry Sorbet
Blueberry & Lime Sorbet
500 g Blueberries
375 ml Water
100 g Caster Sugar
3 Limes; (zest and juice)
2 Egg Whites
200 ml Fresh Pineapple Juice
100 ml Berry Juice; (strawberry, orange
; juice, banana)
100 ml Fresh Orange Juice
2 tb Lime Juice
2 Apples; (peeled and balled)
1 Star Anise Pod
350 g Assorted Berries; (raspberries,
150 ml Champagne; (or sparkling wine)
1 tb Shredded Fresh Basil
Put the blueberries and water in a saucepan, bring to the boil, reduce the heat and simmer for 15 minutes. Add the sugar, stir constantly over the heat without boiling until the sugar is dissolved. Cool mixture, add lime juice and zest.
Blend or puree the blueberry mixture until smooth, pour mixture into a freezerproof container and freeze until partly set (at least 2 hours). Whisk the egg whites until soft, but not dry, fold thoroughly into the blueberry mixture and return to the freezer.
Method - Fruit Soup
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 until the apple is tender, approximately 15 minutes.
Transfer to a large bowl and chill. Before serving, remove star anise.
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.