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Blueberry White Nectarine Water Ice

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Presented by Chef Timothy Groody
Flatiron Kitchen + Taphouse
Yield:  Four Servings

 

Ice

1 ½ cup water

¾ cup sugar

1 cup blueberry cranberry juice

1 cup blueberries

zest of ½ orange

lemon juice to taste

Bring the sugar and water to a boil.  Simmer and reduce to 1 ¼ cups.  When reduced add the juice, blueberries and zest.  Bring back to a simmer.  Cook 10 minutes to soften the berries.  Remove from heat and let cool slightly.  Puree in a blender.  Pour into a metal pan and place in the freezer.  Let freeze 1 hr.  Stir with 2 forks.  Break up large chunks of ice.  Continue to mix until all ice is chopped and liquid is frozen.  Store in air-tight container.

 

Assemble

1 cup fresh blueberries

2 white nectarines sliced right when needed

whipped cream

In a glass layer ice berries, nectarine and ice.  Continue until you reach the top of the glass.  Garnish with whipped cream and a few slices nectarine and berries.   Serve immediately.  Enjoy!!!!!

Variation

Place the ice in a blender with just enough juice to spin.  Puree smooth.  Add alcohol for adults.  Layer with fruit and garnish as above.

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