[Sca-cooks] OOP: Frozen sauces

[Patrick Levesque]

So, back to the frozen mess...

If the frozen jam is not likely to respond so well to the blender - at least
not to have the grainy texture one would expect of crushed ice- what would
your recommendations be?

How about adding a little water with some lime juice to avoid an overly
watery taste?

(this would give us a recipe with blueberry, a little sugar, fresh ginger,
cilantro, and lime juice - all in all not a bad combination either).

Petru - still at the conceptual phase, but likely to give it a try sometime
this week.... Rare steaks topped with molten goat cheese and blueberry
sorbet :-)