Guest Author - Deborah Adams
I absolutely love tangerines and blackberries and these recipes make the perfect combination for a refreshing soup and sorbet! If they are in season use fresh blackberries but you can substitute for unsweeted frozen blackberries as they taste wonderful and work well for this recipe. A chilled fruit soup with a few small scoups of homemade sorbet make an elegant ending to any meal and can be made easily and tastes great!
Juice of 8 large tangerine
3 Tbsp honey
Juice of 1 lemon
1 Tbsp Tangerine zest, fine
2 tsp Lemon zest, minced
2 Tbsp fresh mint, finely chopped
2 Tbsp fresh basil, finely chopped
2 cups chilled water
In a small saucepan, combine 1/2 cup of the tangerine juice and honey. Let simmer for 4-5 minutes until honey is melted. Remove from heat. Add remaining ingredients, stir together and place in the refrigerator to chill. Serve cold with a sprig of mint and some small Blackberry Sorbet scoups in the middle.
1 cup sugar
1/2 cup water, bottled
1/2 tsp salt
6 cups fresh blackberries, rinsed and patted dry
1/4 cup freshly squeezed lemon juice
1 large egg white, fresh (optional)
In a medium saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
In a blender, purée the blackberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
Freeze in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. Store, tightly covered, in the freezer.
For variations try lemon sorbet or lime sorbet is also great with this soup. You can make many different fruit soups and combine them with your favorite sorbet, garnish with a sprig of mint and you've created a great dessert for your family/guests.