Blueberry Sorbet with Lemon and Tarragon Jus
Experience the vibrant flavors of summer with our Blueberry Sorbet with Lemon and Tarragon Jus. This luscious dessert pairs the natural sweetness of plump, fresh blueberries with a refreshing tang of lemon juice and an aromatic hint of fresh tarragon. The velvety sorbet is prepared with a simple syrup base for a smooth texture, then elevated with a drizzle of herb-infused lemon jus, creating a balance of fruity and herbal notes. Perfectly chilled and bursting with color, this sorbet is as visually stunning as it is delicious. Ready in just a few steps, it’s an elegant, dairy-free treat that’s ideal for dinner parties or a guilt-free indulgence on a warm day. Serve scooped and beautifully garnished for a show-stopping finale that will leave your guests enchanted.
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Recipe Information
Ingredients
- 500 grams Fresh blueberries
- 120 grams Granulated sugar
- 240 ml Water
- 60 ml Fresh lemon juice
- 10 grams Fresh tarragon leaves
- 1 whole Lemon zest
- 1 pinch Pinch of salt
Instructions
In a medium saucepan, combine the granulated sugar and water. Heat over medium heat until the sugar completely dissolves to create a simple syrup. Remove from the heat and let it cool to room temperature.
Rinse the blueberries thoroughly under cold water. Add the blueberries to a blender along with the cooled simple syrup and fresh lemon juice. Blend until smooth.
Strain the blueberry mixture through a fine-mesh sieve or cheesecloth into a large bowl to remove any seeds or pulp. Discard the solids.
Add a pinch of salt to the strained blueberry mixture and stir well. Cover the bowl and refrigerate for at least 2 hours, or until thoroughly chilled.
While the sorbet mixture is chilling, prepare the lemon and tarragon jus. In a small saucepan, combine the tarragon leaves, lemon zest, and 60 ml of water. Bring to a gentle simmer over low heat, then remove from heat and let it steep for 15 minutes. Strain the liquid, discard the solids, and set the jus aside to cool.
Once the sorbet mixture is fully chilled, churn it in an ice cream maker according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze for an additional 2-3 hours to achieve the perfect scooping consistency.
To serve, scoop the blueberry sorbet into bowls or glasses. Drizzle a spoonful of the chilled lemon and tarragon jus over the top and garnish with fresh tarragon leaves or a twist of lemon zest, if desired.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 172.3 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 768 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
