Carina in print – Daily Record
In print 21st May 2018.
Carina’s Daily Record recipe today couldn’t have been better timed for a sunny Bank Holiday Monday!
2 tbsp blueberry juice or cranberry
juice or a liqueur of your choice
Heat the blueberries, sugar and juice or liqueur in a pan over a medium heat until the sugar has dissolved. Reduce the heat and simmer until the blueberries are soft.
Remove from the heat and leave to cool.
When cool, strain through a sieve.
Put in a blender, add the banana and cream, and blend until smooth.
Transfer the mixture to an ice-cream maker. If you don’t have one, put it in a plastic container and freeze it, stirring after
about 1 hour to stop crystals of fat forming.
This quantity will take about 2 hours to freeze.