Lemon Sorbet W/fresh Blueberries & Blueberrydesserts, sauces 4 cup fresh blueberries 1 cup water 3 tablespoon fresh lemon juice 2 tablespoon cornstarch 3 tablespoon sugar 1 1/2 pint lemon sorbet 2 cup fresh blueberries 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. |
