Blackberry Tarragon Sorbet Recipes

BLACKBERRY SORBET

Steps:

• Stir sugar and water together in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, being sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
• Remove from oven and uncover. Let cool. Refrigerate until cold, several hours or overnight.
• Pass blackberries through a food mill fitted with the fine disk. Whisk in lemon juice, black currant syrup and sugar syrup. Refrigerate until cold.
• Place in an ice-cream machine and freeze according to manufacturer's instructions.

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 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 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.

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.

CANTALOUPE AND TARRAGON SORBET

Steps:

• Process cantaloupe and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
• Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.

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.