Salad Of Berries With Muscat, Orange Basil Sorbet

Recipe Ingredients

		Orange Basil Sorbet
2 cups	474ml	Orange juice
1/3 cup	65g / 2.3oz	Sugar
1/4 cup	82g / 2.9oz	Corn syrup
1 tablespoon	15ml	Chopped fresh basil
1 tablespoon	15ml	Thinly-sliced fresh basil
		Berry Soup
4 cups	948ml	Assorted fresh berries
		= (such as raspberries, strawberries,
		Blueberries and blackberries)
3 tablespoons	45ml	Thinly-sliced basil
1 cup	237ml	Muscat de Beaumes de Venise - see * Note
5 tablespoons	75ml	Orange juice

Recipe Instructions

* Note: Muscat de Beaumes de Venise is a sweet Rhone Valley wine. Another wine that works well is Bonny Doon Vin de Glacier Muscat.

For the Orange Basil Sorbet: Place the orange juice, sugar, corn syrup and chopped basil in a saucepan and bring to a boil. Remove from the heat and let steep 45 minutes.

Strain. Place in an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to a bowl and fold 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 minutes.

To serve, spoon about 1/2 cup of berries and some of the juice into each of 8 chilled bowls. Top with the Orange Basil Sorbet.

This recipe yields 8 servings.

Each serving: 137 calories; 16 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 29 grams carbohydrates; 1 gram protein; 1.96 grams fiber.

Source:
The Los Angeles Times, 08-28-2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.