BLUEBERRY AND RED WINE SORBET SALAD
Blueberries, cabernet sauvignon wine and pineapple juice blended, then frozen. Served on a butter lettuce leaf with mandarin orange segments! A delightful palate cleanser between courses!
16 oz. package frozen whole blueberries, thawed
1/2 c. cabernet sauvignon wine
1/2 c. unsweetened pineapple juice
3 T. sugar
6 leaves butter (Boston) lettuce, washed, crisped and dried
2, 11 ounce cans mandarin orange segments, drained
In large mixing bowl combine thawed berries (with their juice), wine, pineapple juice and sugar. Using a potato masher, crush berries into liquid till pulpy and thick. Transfer to freezer container and freeze, stirring only once before completely frozen.
When ready to serve: Place a butter lettuce leaf on each salad plate. Spoon about 1/2 cup sorbet onto center of each leaf in one scoop. Now, position 5 mandarin orange segments around the base of each sorbet serving in a star formation. Then top each serving of sorbet with one more segment. Serve at once.
Notes: This is an impressive salad to serve when entertaining guests. The brilliant, vividly contrasting colors delight the sight, and the light, mildly sweet tartness makes a perfect between-course palate cleanser.
Thaw blueberries in bowl, so as not to lose any liquid.
Obviously, this salad should not set out once made, since it will melt. Better to let it melt in your mouth!