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Recipe by: exantine
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See below ingredients and instructions of the recipe
4 c Fresh blueberries
1 c Water
3 tb Fresh lemon juice
2 tb Cornstarch
3 tb Sugar
1 1/2 pt Lemon sorbet
2 c 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.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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