Left overs / sorbet / ice cream garnish idea

[The Tipsy Butler]

Here's my latest idea ..... when possible, I've been taking my left over fruit from breakfast, blending it and sticking it in the freezer to garnish future fruit dishes (and by blending I just mean sticking in the boat motor and giving it a whizz).
For example - yesterday I made a honeydew, mint, lime and ginger salad. The left overs are now a sorbet. I'll probably add a ball of it to my next chilled soup.
This morning I went out onto our field and picked a basket full of blackberries. I served them "nekkid" but with a berry, citrus, yoghurt pour on the side. What was left is now in the freezer and I'll probably add a ball of it to my poached pears with raspberry coulis.
I'm figuring this is a way to use up everything and have a "fancy" garnish ready to go.

 

[Morticia]

Great idea!

 

[Red Handed Jill]

For really hot mornings here, I will do this _as_ the fruit dish - garnished with the fresh fruit. Basically, it's like a smoothie, just thicker, and you eat it with a spoon. I think it also does makes people feel little like "dessert" for breakfast, but it's really not decadent in terms of ingredients.

 

[Morticia]

So you just scoop it out like ice cream?

 

[EmptyNest]

So you just scoop it out like ice cream?.

I used to do sorbets alot for breakfast...It was my final course...just a small scoop served in a tiny fancy glass with little tiny spoons. Everyone liked it.

 

[JBloggs]

I love anything blended.

But not the brain freeze. Like the sign in Zaxbys chicken says "no brain freeze no brain"

 

[Samster]

It has been so extremely HOT here in the South lately....someone was enjoying frozen grapes in their white wine to keep it cool. That's a great idea since ice is terrible as it dilutes the wine. Not that y'all are serving wine for breakfast........ ;-)