Cold Blueberry Soup With Orange-Herb Sorbet
Published June 17, 1995
- Total Time
- 20 minutes, plus freeze and refrigeration time
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Ingredients
THE SORBET
3 ½ cups fresh orange juice
2 tablespoons honey
5 tablespoons fresh lemon juice
1 ½ tablespoons grated orange zest
2 teaspoons grated lemon zest
¼ cup finely chopped fresh basil
¼ cup finely chopped fresh mint
THE SOUP
¼ cup sugar
¼ cup water
6 cups fresh blueberries, cleaned
3 tablespoons fresh lemon juice
2 cups cold plain seltzer
2 oranges, peeled, sections cut from membranes
4 mint sprigs, for garnish
Nutritional analysis per serving (4 servings)
87 grams carbs; 348 calories; 1 gram fat; 8 grams fiber; 33 milligrams sodium; 4 grams protein; 68 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the sorbet, combine ½ cup of the orange juice and the honey in a small saucepan and heat just to dissolve the honey. Stir into the remaining orange juice along with the remaining ingredients. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
- Step 2
Meanwhile, to make the soup, combine the sugar and water in a small saucepan and bring to a boil. Simmer for 2 minutes and let cool. Set aside 1 ½ cups of the blueberries. Place the remaining blueberries in a blender and puree until smooth. Strain through a fine-mesh sieve. Stir in the sugar syrup and the lemon juice. Refrigerate until cold.
- Step 3
To serve, combine the blueberry puree and the seltzer and divide among 4 bowls. Place a scoop of the sorbet in the center of each bowl and surround with the orange sections and reserved blueberries. Garnish with mint and serve immediately.
Private Notes