Lemon Sorbet with Raspberry / Balsamic sauce
LEMON SORBET INGREDIENTS
1. 1 cup sugar (1 ½ cup for sweeter sorbet)
2. 1 cup water
3. 1 cup freshly squeezed juice from meyer lemons (about 3-4 lemons)
4. 2 teaspoons fine lemon zest
RASPBERRY SAUCE INGREDIENTS
5. 1 pint raspberries
6. 1/4 cup sugar
7. 2 teaspoons lemon juice
8. Fresh sprig of mint leaves
BALSAMIC REDUCTION INGREDIENTS
9. 1 1/2 cups balsamic vinegar
10. 1/4 to 1/2 cup of brown sugar (to your liking)
11. 1/4 cup ruby port (Optional, as desired)
SORBET DIRECTIONS
1. In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.
2. Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.
3. Place sorbet in an airtight container and freeze until ready to serve.
SAUCE DIRECTIONS
4. Put all ingredients into a saucepan.
5. Cook and mash with a spoon until the mixture is soft and just begins to boil.
6. Press through a fine sieve or cheesecloth-lined strainer. Makes about 1 cup.
REDUCTION DIRECTIONS
7. Bring vinegar to a boil, turn down the heat and let it simmer.
8. When it reduces halfway, add brown sugar.
9. Simmer until it becomes syrupy and sticks to the back of a wooden spoon (it will thicken as it cools).
10. Let cool until reduction is at room temperature. Store leftovers in refrigerator.
SERVING DIRECTIONS
11. Use mellon baller to scoop out two to three scoops of sorbet into chilled dessert dish or glass
12. Drizzle with Raspberry sauce
13. Add a few drops of Balsamic Reduction (to taste)
14. Garnish with Mint leave
The sauces work wonderfully with lime/pear sorbet as well.
