Blackberry Tarragon Sorbet Food

BLACK RASPBERRY SORBET

Steps:

• Combine water, sugar, and creme de cassis in a medium bowl. Stir until sugar granules are completely dissolved, 2 to 3 minutes.
• Combine berries and lemon juice in a blender; process to a smooth puree.
• Set a fine mesh strainer over a medium bowl. Pour small batches of the berry puree into the strainer, stirring vigorously to force the liquid into the bowl. Discard the seeds once most of the liquid has been removed.
• Stir the berry puree into the sugar mixture until well combined. Cover with plastic wrap and freeze for about 4 hours.
• Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Remove the puree from the freezer and whisk until slushy. Fold egg whites into the puree until just blended. Cover and freeze until solid, about 2 hours.

BLUEBERRY SORBET

Steps:

• Make a simple syrup combining sugar and water in heavy saucepan; bring to a boil over high heat; reduce to medium-low heat and simmer, stirring until sugar has dissolved (6-8 minutes)-(** This step can be made ahead and kept refrigerated until ready to use).
• Cool completely.
• Combine blueberries, simple syrup and juice from 2 fresh lemons in food processor.
• Puree until smooth.
• Transfer puree to ice cream maker freeze according to manufacturer's instructions.
• Put into freezable container and place in freezer until firm.
• Makes 1 quart.

BLUEBERRY SORBET WITH LEMON AND TARRAGON JUS

Steps:

• 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.

BLACKBERRY SORBET

Steps:

• Stir sugar and 1 cup water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.
• Working in batches, puree blackberries with juices and cold syrup in blender until smooth. Strain into another large bowl; discard seeds. Stir in lemon juice.
• Process berry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. (Can be made 1 week ahead. Keep frozen.)
• Using large spoon, scoop out flesh from watermelon, leaving rind intact and forming bowl (reserve melon for another use or serve alongside sorbet, if desired). Drain excess juice from watermelon bowl. Cover and chill watermelon bowl until cold.
• Scoop sorbet into watermelon bowl. Garnish with fresh blackberries.

BLACKBERRY SORBET

Steps:

• In a small saucepan, combine the water, corn syrup, and sugar; place pan over medium heat and stir until the sugar dissolves.
• Increas the heat and boil without stirring for 1 minute.
• Turn off the heat and let the mixture cool completely.
• Place the sugar syrup, blackberries, lime juice, and liqueur in a blender; process until smooth.
• If desired, pour the puree through a strainer to remove the seeds.
• Cover and refrigerate until cold.
• Stir the chilled berry puree, then freeze in batches (if necessary) in your ice cream maker following the manufacturer's instructions.
• When finished, the sorbet will be soft but ready to eat.
• For firmer sorbet, transfer mixture to a freezer container; freeze several hours.

BLACKBERRY TARRAGON SORBET

Steps:

• Place the blackberries, water, lemon juice and zest, sugar and tarragon in a large saucepan over medium heat, stirring gently. Allow to come to a gentle boil and reduce the heat to a simmer. Cook for 30 minutes, or until the sugar is completely dissolved, the tarragon is wilted and dark, and the fruit has collapsed completely. Stir and let stand off the burner for 15 minutes. Strain through a fine-mesh strainer, pressing the fruit and rubbing it against the strainer. Discard the seeds, excess pulp and tarragon. Pour the liquid into a container, cover and refrigerate for at least 8 hours, or until completely chilled. Place the chilled mixture into an ice cream maker and follow the maufacturer's instructions. Place the spun mixture into a container, cover, and freeze until solid. Serve chilled! Note: The sorbet will keep in the freezer for about 3 weeks.

BLACKBERRY AND RASPBERRY SORBET

Steps:

• Place blackberries, raspberries and half the water into large pan; bring to boil, reduce heat; simmer gently for 3 minutes, or until pulpy; strain through some cheesecloth; return strained mixture to pan; add remaining water.
• Add the sugar and lemon juice and stir over low heat until the sugar dissolves; remove from heat and allow to cool.
• Pour mixture into freezer trays and freeze until sorbet is a slushy consistency.
• Using electric mixer, beat egg whites until stiff peaks form; using a metal spoon, fold egg whites into berry mixture; freeze, stirring occasionally to ensure egg whites are evenly distributed.
• May be served in scoops or scraped; garnish with finely shredded fresh mint leaves and lemon zest.

BLUEBERRY SORBET

Steps:

• Puree blueberries with cold water until smooth.
• Combine berry puree, sugar, lemon juice, and vodka in large bowl. Stir on and off for several minutes until sugar has dissolved. (Or, to speed chilling process in next step, combine ingredients in a metal bowl set over a larger bowl filled with ice water.) Rub finger along bottom of bowl to see if sugar has dissolved.
• Pour mixture into small container. Seal and refrigerate until mixture is no more than 40 degrees. (If mixture has been stirred over a bowl of ice water, it may already be cold enough, and this step may be omitted.)
• Pour chilled mixture into container of an ice cream machine and churn until frozen.
• Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.).

GRAPEFRUIT TARRAGON SORBET

Steps:

• Squeeze enough juice from grapefruits to measure 2‚ cups and pour through a sieve into a large bowl. In a small saucepan bring water, sugar, and tarragon to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Whisk syrup into grapefruit juice.
• Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps 1 week.
• Serve sorbet garnished with candied strips.

CHERRY SORBET WITH TARRAGON

Steps:

• In a small saucepan, combine the sugar and 13/4 cups water. Bring to a boil and cook until the sugar is dissolved, about 2 minutes. Set aside to cool.
• Pass the cherries through a food mill or puree in a food processor and then pass them through a fine-mesh sieve. Discard the solids and place the juice in a large bowl. (You should have about 2 cups.) Whisk in the ginger, tarragon, lemon juice and sugar-water mixture. Freeze in an ice-cream maker according to the manufacturer's directions.