Blueberry Sorbet With Lemon and Tarragon Jus |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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From the wonderful Canadian Chef, Rob Feenie of Vancouver. Simple syrup is equal amounts of water and sugar, brought to a boil and stirred till the sugar is completely dissolved, then cooled. Most of the time is freezing time (which is estimated). Ingredients:
2 1/2 cups blueberries (plus a few more for garnish) |
1/4 cup granulated sugar |
2 tablespoons lime juice, freshly squeezed |
1/4 cup simple syrup |
1 lemon, juice and zest of |
1/2 cup water |
1/4 cup granulated sugar |
1 sprig fresh tarragon (plus some extra for garnish) |
Directions:
1. For the Blueberry Sorbet:
2. Combine blueberries and sugar in pot.
3. Cook over low heat, stirring occasionally, until blueberries are soft.
4. Remove from heat and allow to cool.
5. Stir in lime juice and simple syrup.
6. Puree(I use an immersion blender).
7. Pass through a fine mesh sieve.
8. Freeze (you may use an ice cream maker or just place in your freezer and allow to harden).
9. Lemon and Tarragon Jus
10. Combine all ingredients in a saucepan and bring to a boil.
11. Remove from heat, cover and allow to steep until flavor is infused.
12. Strain and chill.
13. Pool some of the jus on a plate or in a bowl or martini glass; place one or two scoops of the sorbet on the plate or bowl and garnish with whole berries.
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