Blueberry Sorbet with Lemon and Tarragon JusTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 1 1/4 hours
Cooking time: 30 minutes
Difficulty: Requires a certain dexterity
Nutritional values
per 100 g
per portion
Energy:133.7 kcal
Proteins:1.2 g
Fats:0.2 g
Carbohydrate:33.1 g
Fibers:1.2 g
Sugar:30.4 g
Cholesterol:0 mg
Sodium:5.9 mg
Calcium:14.7 mg
Energy:167 kcal
Proteins:1.5 g
Fats:0.2 g
Carbohydrate:41.3 g
Fibers:1.5 g
Sugar:38 g
Cholesterol:0 mg
Sodium:7.4 mg
Calcium:18.4 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
625
ml
blueberries (bilberry or blueberry)
plus a few berries
60
ml
granulated sugar
30
ml
fresh lime juice
60
ml
simple syrup
*Lemon and Tarragon Jus
zest of 1 lemon
125
ml
water
65
ml
granulated sugar
1
sprig of tarragon
METHOD
Blueberry Sorbet
- Combine blueberries and sugar in pot. Cook over low heat, stirring occasionally, until blueberries are soft.
- Remove from heat. Allow to cool. Stir in lime juice and simple syrup. Purée.
- Pass through a fine mesh sieve. Freeze. Serve with lemon and tarragon jus.
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. Serve with blueberry sorbet.
CHEF'S NOTES
For me, eating sorbet is as enjoyable as eating a popsicle was when I was a kid. There was a time when sorbet was served in grand restaurants between the fish course and main course to promote digestion. With today's much lighter cooking, I prefer not to break up the rhythm of the dishes and wines so I serve sorbet as a prelude to dessert, always accompanied by a sour jus.
Summer to me means the hot dry Okanagan Valley of my childhood, a month of freedom to run barefut through the cherry orchards and to eat blueberries straight from the bush. My cooking hearkens back to those remembered flavors.
