Blueberry Sorbet With Lemon and Tarragon Jus
"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)."
photo by Chabear01
- Ready In:
- 3hrs 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
-
For the Blueberry Sorbet
- 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
-
For the Lemon and Tarragon Jus
- 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
-
For the Blueberry Sorbet:
- Combine blueberries and sugar in pot.
- Cook over low heat, stirring occasionally, until blueberries are soft.
- Remove from heat and allow to cool.
- Stir in lime juice and simple syrup.
- Puree(I use an immersion blender).
- Pass through a fine mesh sieve.
- Freeze (you may use an ice cream maker or just place in your freezer and allow to harden).
- Lemon and Tarragon Jus
- Combine all ingredients in a saucepan and bring to a boil.
- Remove from heat, cover and allow to steep until flavor is infused.
- Strain and chill.
- 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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Reviews
-
Made this just 'cause it sounded so different, which it is, I think, & a REAL TASTE TREAT, too! The prep was fairly easy, &, as with other similar recipes I've made, I used my freezer to set it! Very much a keeper of a recipe! Thanks! [Made & reviewed while touring Canada on Zaar's World Tour 4] -
This is so nice and refreshing...the perfect dish for a hot summers day, and even better for a palate cleanser. Thank you for sharing this wonderful recipe.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
