Date: Fri, 23 Jul 1993 14:29:38 GMT
from _Left Bank Cookbook_ Sorbet aux Myrtilles(Blueberry Sherbet) 2 pints fresh blueberries, picked over but not washed (800 g.) 2 1/2 cups sugar(500 g.) juice of 2 lemons 1 1/4 cups cold water (3 dl.) Puree berries with sugar, lemon juice, and water. Pour into ice cream maker and freeze according to instructions--until smooth and frozen. To preserve the fruit flavor, serve the same day.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.