Sorbet for Breakfast
Sorry for the delayed post this morning; I was held up in traffic -- of the kitchen variety. While working on my first cup of coffee, I turned on the ice cream maker for a morning batch of blueberry sorbet.
What is sorbet, anyway? Unlike ice cream, which is made of any combination of milk, cream or eggs, sorbet is dairy and egg-free, for the most part. Some sorbet recipes, such as those in "The Ultimate Ice Cream Book" by Bruce Weinstein, include small amounts of milk and/or egg whites, which technically would make it a sherbet. (Remember eating sherbet as a kid? It was heaven after I had my tonsils removed at the age of six.)
The recipe below is another goodie from my guru, Mr. Ice Cream.
A few notes from along the sorbet way: Don't try to do this recipe in one night. Unlike with ice cream, sorbet making requires a simple syrup (equal parts water and sugar) that takes little time to cook but needs a few hours to completely cool.
The cooked berries also need at least an hour to completely cool before proceeding. If you're organized, you can do the syrup and the berries in one night, followed by the flavor additions and churning the next day.
From Mr. Ice Cream:
Even though it seems from my recipes that I'm a complete booze hound, adding crème de cassis (a black currant-flavored liqueur. Remember the Kir Royale?) to the mix serves two important purposes: It intensifies the flavor of the fruit, and the extra alcohol gives the finished product a creamier texture.
He's right. The cassis is a lovely addition, giving the sorbet a sublime mouth feel. I don't know if I ever had sorbet this creamy. Outrageous! Its fuchsia color alone is reason enough to make a batch - drop-dead gorgeous. DO try this at home before blueberries disappear at local markets.
Got a favorite sorbet (or sherbet) recipe? Share in the comments area below.
Bill Addison's Blueberry Sorbet
1/2 cup sugar
1/2 cup water
2 pints blueberries (4 cups)
1 tablespoon crème de cassis
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon finely chopped crystallized ginger
1/8 teaspoon salt
Combine the sugar and water in a saucepan and bring to a boil. Stirring occasionally, simmer over medium heat until the sugar is
completely dissolved. Cool completely, then refrigerate for at least two hours (this mixture, known as simple syrup, will keep
Place the blueberries in a saucepan with 1/4 cup of the simple syrup. Over medium heat, bring the blueberries to a boil, then bring the heat to low and simmer for 10-15 minutes, until the berries have all popped and released their juices. Remove from heat and cool completely.
Puree the berry mixture in a blender or food processor until smooth. Stain through a fine mesh sieve. You should have about 2 1/2 to 3 cups of puree.
Add the crème de cassis, lemon juice, lime juice salt and all but 1 tablespoon of the remaining syrup. Mix and taste for seasoning to
ensure the balance of the sweet and tart is to your liking. Add the remaining simple syrup or more lemon juice if needed, keeping in mind that the ginger will add extra sweetness. When the mixture is seasoned to your taste, stir in the chopped crystallized ginger.
Freeze in an ice cream maker according to manufacturer's directions. Makes about 1 quart.
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