Figs and Blueberries In Citrus Broth
Updated April 10, 2023
- Total Time
- 15 minutes, plus refrigeration
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Ingredients
1 ½ cups fresh orange juice
1 cup fresh grapefruit juice
3 tablespoons fresh lemon juice
½ teaspoon grated ginger
2 tablespoons honey
1 tablespoon rum
16 ripe black figs, pricked a few times with a fork
4 tablespoons fresh blueberries
1 banana, peeled and cut into ¼-inch slices
8 fresh mint leaves
Nutritional analysis per serving (4 servings)
73 grams carbs; 298 calories; 1 gram fat; 8 grams fiber; 8 milligrams sodium; 3 grams protein; 60 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
Combine the juices in a nonreactive saucepan. Add the ginger, honey and rum and bring to a boil. Gently place the figs, blueberries and banana in the liquid. Cover, remove from heat and set aside to cool. Refrigerate until cold. Take the figs out of the liquid, cut them in half lengthwise and return them to the liquid. Divide among 4 shallow rimmed soup plates, garnish with the mint leaves and serve.
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