Cold Blueberry Soup With Orange-Herb Sorbet
- Total Time
- 20 minutes, plus freeze and refrigeration time
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Ingredients
- 3½cups fresh orange juice
- 2tablespoons honey
- 5tablespoons fresh lemon juice
- 1½tablespoons grated orange zest
- 2teaspoons grated lemon zest
- ¼cup finely chopped fresh basil
- ¼cup finely chopped fresh mint
- ¼cup sugar
- ¼cup water
- 6cups fresh blueberries, cleaned
- 3tablespoons fresh lemon juice
- 2cups cold plain seltzer
- 2oranges, peeled, sections cut from membranes
- 4mint sprigs, for garnish
The Sorbet
The Soup
Nutritional analysis per serving (4 servings)
348 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 87 grams carbohydrates; 8 grams dietary fiber; 68 grams sugars; 4 grams protein; 33 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.
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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 1½ 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