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REC: Blueberry Sherbet

Veteran Member
6492 posts
Joined: Jan 11, 2007


Posted to Thread #7402 at 11:51 am on Jul 31, 2007

This sherbet has the most incredible color (nearly black-purple) and a flavor that is so intensely's just amazing.

Blueberry Sherbet
Chez Panisse Desserts, by Lindsay Romolif Shere

Makes a scant quart

3 pint baskets blueberries
1/2 cup plus 2 tablespoons water
3/4 cup plus 1 tablespoon sugar
Grated lemon peel to taste
Lemon juice to taste
Kirsh to taste

Rinse the berries and pick out any bad ones Put them in a non-corroding saucepan with the 2 tablespoons water and cook over low heat until tender. Puree in a blender, food processor, or food mill. You will want 3 cups. Boil the 1/2 cup water and sugar together for 5 minutes and add to the puree. Grate a little lemon peel very fine and add about 1/4 teaspoon. Squeeze in a few drops of lemon juice and a few drops of kirsh if you like. Chill thoroughly; then freeze according to the instructions with your ice cream maker.

Serve with other berry sherbets or vanilla ice cream, or alone with crisp cookies.

You can't do anything about the length of your life, but you can do
something about its depth. - M

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