Triple layered sorbet and syrup

6 servings

Ingredients

Quantity Ingredient
6 cups WATER
1 cup LEMON JUICE
1½ cup FRESH OR FROZEN (THAWED) RASPBERRIES, PUREED
16 RIPE PASSION FRUITS
2 cups SORBET BASE (SEE ABOVE)
1½ cup WATER
1¾ cup GRANULATED SUGAR
3 cups ASSORTED BERRIES (SUCH AS RASPBERRIES, STRAWBERRIES,
3 cups GRANULATED SUGAR
2 cups SORBET BASE (ABOVE)
2 cups SORBET BASE (ABOVE)
¼ cup LEMON JUICE
¼ cup LEMON JUICE
3 tablespoons DRIED LAVENDER BLUE AND BLACKBERRIES)
1 KIWI, PEELED AND SLICED

Directions

SORBET BASE

LEMON SORBET

RASPBERRY SORBET

PASSION FRUIT SORBET

LAVENDER SYRUP

ASSEMBLY

* Note: Dried lavender is available by mail order through The Kobos Company, * 5331 SW Macadam Ave., Portland, Oregon 97210; 503-222-5226.

Make the sorbet base:

In a large saucepan, combine the water and sugar. Cook over medium heat,

stirring occasionally, until the sugar dissolves . Bring the syrup to a

boil; remove the pan from the heat and cool completely. Transfer the

syrup to a bowl, cover and refrigerate until well chilled, 2 to 3 hours.

Make the lemon sorbet layer:

In a medium bowl combine the lemon juice with the 2 cups of chilled

sorbet base. Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. Scrape the lemon sorbet into

a rectangular plastic container that measures 7½-by-11 ½-inches

(and about 3 inches in height). Using a small metal cake spatula, smooth

the sorbet into the bottom of the container in an even layer.

Cover the

container and freeze the sorbet for 3 hours, until well frozen.

Make the raspberry sorbet layer: Pass the raspberry puree through a fine sieve into a medium bowl.

Add

the 2 cups of chilled sorbet base and the lemon juice and whisk to combine. Pour the mixture into an ice cream maker and freeze according

to the manufacturer's directions. Remove the plastic container with the

lemon sorbet layer from the freezer. Scrape the raspberry sorbet over

the lemon sorbet layer. Using the cake spatula, smooth the sorbet into

an even layer. Cover the container and freeze the sorbet for 3 hours,

until well frozen.

Make the passion fruit sorbet layer: Cut each of the passion fruits in half. Scoop the orange seeded center

of the halves into the bowl of a food processor fitted with the metal

blade. Process the fruit for 30 seconds. Pass the puree through a sieve

into a medium bowl. Add the 2 cups of chilled sorbet base and the lemon

juice and whisk to combine. Pour the mixture into an ice cream maker and

freeze according to the manufacturer's directions. Remove the plastic

container with the 2 sorbet layers from the freezer. Scrape the passion

fruit sorbet over the raspberry sorbet layer. Using the cake spatula,

smooth the sorbet into an even layer. Cover the container and freeze the

sorbet for 3 hours, until well frozen.

Make the lavender syrup:

In a medium saucepan, combine the water and sugar. Cook over medium

heat, stirring occasionally, until the sugar dissolves. Add the lavender. Bring the syrup to a boil; reduce the heat to low and cook the

syrup for 15 minutes. Remove the pan from the heat and allow the syrup

to cool completely. Pour the syrup through a fine sieve into a glass

measuring cup or bowl. Cover the container and refrigerate until chilled

about 1 hour.

Assemble the dessert:

Place 6 dessert plates in the freezer for 15 minutes to chill.

Remove

the sorbet from the freezer. With a paring knife, divide the sorbet into

6 even blocks, cutting through the three layers. Carefully remove one

block to a cutting board. Using a 2 ¾ inch six-sided cutter (a 2 ¾-inch round cutter can be used instead), cut out a shaped block of

sorbet removing the excess sorbet front the edges outside the cutter.

Place the sorbet shape in the center of a chilled dessert plate.

Repeat

with the remaining blocks of sorbet. Scatter l/2 cup of the assorted

berries and a few slices of kiwi around each sorbet shape and pour ¼

cup of the lavender syrup over the berries. Serve immediately.

Submitted By CHARLENE DEERING On 03-13-95

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