Sazerac rouge, blanc, bleu sorbets in ice swa

12 Servings

Ingredients

Quantity Ingredient
ICE SWAN (optional, see note):
1 Gal distilled water
1 cup Water
¾ cup Sugar
1½ cup Mineral water
1 cup Lemon juice
1 teaspoon Grated lemon rind
1 large Egg white, beaten until stiff peaks form
1 cup Sugar
1 cup Water
2 pints Fresh strawberries, hulled (4 cups)
2 tablespoons Orange juice
1 tablespoon Lemon juice
1 cup Sugar
1 cup Water
2 pints Fresh, or 4 cups frozen, blackberries
2 larges Egg whites, beaten until stiff peaks form
Mint sprigs (optional)
Flowers for garnish (optional)

Directions

LEMON SORBET

STRAWBERRY SORBET

BLACKBERRY SORBET

GARNISH

Servings: 12

For elegance and drama, borrow the Sazerac tradition of serving colorful sorbets in a glistening swan ice sculpture. The ice mold, which is truly impressive, is easy to create with a soft-plastic mold filled with distilled water and frozen overnight. The next day, simply pull off the plastic. Info on ordering the mold included at end of recipe.

DIRECTIONS: If using ice swan, prepare several days in advance. Fill mold with distilled water. Freeze until firm throughout. Remove from mold and return to freezer until ready to use.

To make Lemon Sorbet, in 2 quart saucepan, heat water and sugar to boiling; boil mixture 5 minutes. Cool sugar mixture to room temperature. Stir in mineral water, lemon juice, and rind. Gently fold in egg white. Freeze according to Freezing Directions (below).

To make Strawberry Sorbet, in 2 quart saucepan, heat sugar and water to boiling; boil mixture 5 minutes. Cool sugar mixture to room temperature. In food processor, with chopping blade, puree strawberries, a cup at a time.

Strain juice and pulp into bowl; discard seeds. Stir strawberry puree and orange and lemon juices into sugar mixture. Freeze according to Freezing Directions (below).

To make Blackberry Sorbet, in 2 quart saucepan, heat sugar and water to boiling; boil mixture 5 minutes. Cool sugar mixture to room temperature. In food processor, with chopping blade, puree blackberries, a cup at a time.

Strain juice and pulp into bowl; discard seeds. Gently fold blackberry puree and egg whites into sugar mixture. Freeze according to Freezing Directions (below).

Just before serving, place swan on cloth napkin lined serving platter and garnish with mint and flowers, if desired. Scoop sorbets into swan or a glass bowl and serve immediately.

Freezing Directions: If using ice cream maker, freeze sorbet mixture following manufacturer's directions. If not using an ice cream maker, pour sorbet mixture into 13 by 9 inch baking pan; cover and freeze 6 to 8 hours or until frozen. Remove sorbet from freezer; cut into 1 inch squares and let stand at room temperature 20 minutes or until slightly softened.

Meanwhile, chill large bowl and beaters of electric mixer. Place softened sorbet squares in chilled bowl. Beat on low speed until squares are broken up, then beat on high speed until smooth and fluffy- about 1 minute. Pack sorbet into a freezer container and freeze until ready to serve.

Note: To obtain Swan Mold, call RMI-D, Ice Creations Unlimited at: (303) 373-5001 Ice molds are $37.00 plus shipping and handling (as of July, 1990).

Source: Country Living magazine, 07/90 From: Sallie Austin From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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