Goji Berry Ice Cream

For the goji berry ice cream, soak the goji berries in rum, let stand for about 3 hours. Add maple syrup and puree in a blender. If necessary, pass the puree through a sieve so that there are no more pieces in it.

Bring puree to a boil and then cool. Mix with apricot juice, saving some of the puree for decoration (4 tsp). Pour apricot-goji berry juice into a mold for large ice cube balls.

Freeze for about 2 hours, remove from mold, divide among 4 bowls. Whip the cream until stiff and use a piping bag to decorate dots to the ice cream, drizzle each with a tsp of goji puree and serve sprinkled with the goji berries.

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