This recipe appears in:From the Pastry Dungeon: Pickled Blueberry Sorbet
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.
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- 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.