[Photograph: Anna Markow]
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.
Read more: From the Pastry Dungeon: Pickled Blueberry Sorbet
- Yield:makes 1 quart
- Active time: 40 minutes
- Total time:24 hours
Ingredients
- 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
Directions
-
1.
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.
-
2.
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.
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