Blackberry Tarragon Sorbet Recipes

BLACKBERRY SORBET RECIPE BY TASTY

Steps:

• In the bowl of a food processor or high-speed blender, blend the blackberries and honey until thoroughly combined. Pour into a rectangular loaf pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still soft enough for scooping. If freezing overnight, cover with a lid or plastic wrap, and let it sit out at room temperature for 5-10 minutes before serving.
• Enjoy!

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.

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.

SORBET AND ICE CREAM TERRINE WITH BLACKBERRY COMPOTE

Steps:

• For terrine:
• Line 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap, extending 3 inches over sides. Scoop raspberry sorbet into medium bowl and stir to soften; let stand at room temperature until sorbet is spreadable, stirring occasionally, about 10 minutes. Spread sorbet evenly in bottom of prepared loaf pan. Place loaf pan in freezer. Scoop lemon sorbet into another medium bowl; stir and let stand at room temperature until spreadable, stirring occasionally, about 10 minutes. Spoon lemon sorbet in large dollops atop raspberry sorbet, then spread in even layer. Return loaf pan to freezer. Repeat procedure with vanilla ice cream, then mango sorbet, and finally boysenberry sorbet. Fold plastic wrap overhang over terrine; cover with aluminum foil. Freeze terrine overnight. (Terrine can be made 4 days ahead. Keep frozen.)
• For compote:
• Stir blackberry jam in heavy medium saucepan over medium-low heat until melted. Stir in grated lemon peel and fresh lemon juice. Cool to room temperature. Stir in fresh blackberries, crushing some with fork to release juices. Refrigerate compote until cold, at least 2 hours and up to 1 day.
• Stir sliced fresh mint into blackberry compote. Invert terrine onto platter; peel off plastic wrap. Cut terrine into slices. Serve with blackberry compote.

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.