Blueberry Sherbet
- 16 oz Frozen blueberries,partially
- -defrosted, OR 2 cups fresh
- -blueberries, stemmed and
- -washed
- 1 1/2 c Milk
- 3/4 c Light corn surup
- 3 tb Lime juice
- 2 tb Triple Sec OR orange-flavore
- -liqueur
SOURCE: From your Ice Cream Maker by Colleen and Bob Simmons, copyright
1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor.
Combine blueberries, milk, corn syrup and lime juice in a blender or food
processor. Process until smooth. Pour mixture throught a strainer,
pressing out all the juice. Discard skins. Add Triple Sec to strained
mixture, cover and refrigerate until ready to freeze. Pour into the ice
cream maker and follow the manufacturer's instructions for freezing.
For a patriotic dessert - why not do a parfait with a scoop of this and
one of rasperry sherbet and one of vanilla ice cream.
Posted to MM-Recipes Digest by "Rfm" on Aug 19, 98
1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor.
Combine blueberries, milk, corn syrup and lime juice in a blender or food
processor. Process until smooth. Pour mixture throught a strainer,
pressing out all the juice. Discard skins. Add Triple Sec to strained
mixture, cover and refrigerate until ready to freeze. Pour into the ice
cream maker and follow the manufacturer's instructions for freezing.
For a patriotic dessert - why not do a parfait with a scoop of this and
one of rasperry sherbet and one of vanilla ice cream.
Posted to MM-Recipes Digest by "Rfm"
