Figs and Blueberries In Citrus Broth
Updated April 11, 2023
- Total Time
- 15 minutes, plus refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½cups fresh orange juice
- 1cup fresh grapefruit juice
- 3tablespoons fresh lemon juice
- ½teaspoon grated ginger
- 2tablespoons honey
- 1tablespoon rum
- 16ripe black figs, pricked a few times with a fork
- 4tablespoons fresh blueberries
- 1banana, peeled and cut into ¼-inch slices
- 8fresh mint leaves
Nutritional analysis per serving (4 servings)
298 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 73 grams carbohydrates; 8 grams dietary fiber; 60 grams sugars; 3 grams protein; 8 milligrams sodium
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.
Powered by
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.
Private Notes