Blueberry Lime Ice
Recipe by: Chef Dean Rucker-Executive Chef, Golden Door, Escondido
Packed with antioxidants this tasty sweet-tart sorbet is especially healthy. The acidity of the lime and the sweetness of the apple make the flavor of the blueberries pop. Best of all, it is a snap to prepare.
Serves 8.
Ingredients
3 pints fresh or frozen blueberries, plus more fresh blueberries for serving (optional)
1/2 cup fresh orange juice (from 2 oranges)
3 tablespoons thawed frozen apple juice concentrate
3 tablespoons fresh lime juice (from 2 limes)
6 to 12 orange slices, for serving (optional)
6 sprigs fresh mint, for serving (optional)
Method
In a shallow, nonreactive dish, combine the blueberries, orange juice, thawed apple juice concentrate, and lime juice and stir well to combine. Cover and place in the freezer until frozen solid, 3 to 6 hours.
When the mixture is frozen, remove it from the freezer and let it stand at room temperature for 10 minutes. With a large metal spoon, break the frozen fruit up into smaller pieces. Transfer the mixture to the work bowl of a food processor. Process until smooth and creamy, 5 to 8 minutes, scraping down the sides of the work bowl and stirring the mixture occasionally.
Serve immediately or place back into the freezer for up to 1 hour before serving. The sorbet will freeze solid again but it can simply be processed again until creamy just before serving.
To serve, place a scoop or two in each of eight martini glasses and garnish with fresh blueberries, orange slices, and mint, if desired. Serve.
Nutritional information per serving:
64 calories;
1g fat;
0g sat.fat;
1g protein;
8g carbs;
5g fiber;
0mg cholesterol;
2mg sodium.
Reproduced with permission from Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa by Chef Dean Rucker with Marah Stets. (Published by Clarkson Potter, April 2009, Hardcover) $40.
Autographed copies available from the Golden Door Boutique: (800)857-0500 — www.goldendoorboutique.com.
