Blueberry Sorbet With Lemon and Tarragon Jus

READY IN: 3hrs 30mins
Recipe by Chef Kate

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).

Top Review by Sydney Mike

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]

Ingredients Nutrition


  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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