April 8th, 2012
Photography by James Tse Recipe by Claudia Bianchi
Slice oranges in half and juice; reserve the juice. Scrape out and discard remaining pulp. Place orange cups in the freezer.
In a food processor, purée blueberries. Force purée through a fine sieve into a 9-inch baking pan. Discard solids. Stir in sugar, reserved orange juice, lime juice and water.
Freeze, stirring lumps with a fork every hour, for about 4 hours. Scrape with a fork or metal spatula to lighten texture, and spoon into frozen orange cups.
Serve immediately or freeze, covered, for up to one week.
Nutrients per cup: Calories 140 Carbs 37g Fat 0 g