The natural pectin in blueberries helps keep sorbets smooth, and the vinegar helps balance the sweetness of both the berries and the maple syrup. The combination of spices adds a complex punch to the senses. This sorbet would make a fabulous palate cleansing accompaniment to buttery lobster, fatty duck, or rich venison.
About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Pickled Blueberry Sorbet
About This Recipe
|Yield:||makes 1 quart|
|Active time:||40 minutes|
|Total time:||24 hours|
|Special equipment:||medium saucepan, fine mesh strainer, ice cream maker|
|This recipe appears in:||From the Pastry Dungeon: Pickled Blueberry Sorbet|
- 3/4 cup apple cider vinegar
- 1 3/4 cup water, divided
- 10 black peppercorns
- 1 cinnamon stick
- 2 cloves
- 2 allspice berries
- 2 star anise
- 1/4 teaspoon fennel seeds
- 2 cardamom pods, lightly crushed
- 1 quart blueberries
- 3/4 cup sugar
- 1/2 cup maple syrup
Place vinegar, 1/4 cup water and spices in a medium saucepan and bring to a simmer over medium heat for 5 minutes. Add berries and simmer another 5 minutes. Remove from heat and allow to cool to room temperature. Add sugar and maple syrup and bring up to a boil, then allow to cook and reduce slightly for 10-15 minutes. Allow to cool to room temperature, then chill for 1-2 days.
Strain mixture through a fine mesh strainer and stir in between 1 1/4 and 1 1/2 cup cold water, to taste, then process in an ice cream machine according to manufacturer's instructions. Allow to firm up in freezer for at least 2 hours before scooping.