Blueberry Sorbet With Lemon And Tarragon Jus

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From the wonderful canadian chef, rob feenie of vancouver. simple syrup is equal amounts of water and sugar, brought to a boil and stirred till the sugar is completely dissolved, then cooled. most of the time is freezing time (which is estimated).

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Steps

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For the blueberry sorbet:.

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Combine blueberries and sugar in pot.

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Cook over low heat , stirring occasionally , until blueberries are soft.

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Remove from heat and allow to cool.

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Stir in lime juice and simple syrup.

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Puree.

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Pass through a fine mesh sieve.

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Freeze.

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Lemon and tarragon jus.

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Combine all ingredients in a saucepan and bring to a boil.

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Remove from heat , cover and allow to steep until flavor is infused.

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Strain and chill.

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Pool some of the jus on a plate or in a bowl or martini glass.

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Place one or two scoops of the sorbet on the plate or bowl and garnish with whole berries.

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Ingredients

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blueberries, granulated sugar, lime juice, simple syrup, lemon, juice and zest of, water, fresh tarragon