INGREDIENTS

INSTRUCTIONS

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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