/rating_on.png "1 Star")
/rating_half.png "4 Stars")
/rating_off.png "5 Stars")
Loading...Recipe by Chef Michael Moorhouse, Picholine, New York City
Ingredients
- 4 cups fresh blueberries
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 cup sugar
Instructions
- In a medium-sized saucepan, combine blueberries, lemon zest and 1 cup water
- Over high heat, bring to a boil
- Reduce heat and simmer until blueberries are very soft
- Set a fine strainer over bowl
- Atrain mixture, pressing with the back of a large spoon
- Stir lemon juice into purée
- Chill
- In a saucepan, combine sugar and 1 cup water
- Over high heat, bring to a boil
- Reduce heat and simmer until sugar dissolves, 2 to 3 minutes
- Transfer to a bowl
- Chill
- Stir sugar syrup into blueberry purée
- Pour mixture into a shallow pan
- Freeze blueberry mixture until ice crystals form around edges of pan, 45 to 60 minutes
- With a fork, scrape the ice crystals from edges and stir into mixture
- Freeze mixture until fully frozen, about 1 to 1-½ hours, stirring several times
- To plate: Serve in martini glasses
- Garnish with crisp cookies, such as langues du chat, and fresh blueberries, if desired
Number of servings (yield): 1 quart