Sunday, April 24, 2005

Tangerine Sorbet - IMBB 14

Tangerine Sorbet
Originally uploaded by foodchronicles.
This month's installment of Is My Blog Burning is being hosted by Foodgoat. If you are unfamiliar with IMBB, the creation of Albert of Il Forno, and read more about this cooking/blogging phenomenon! Ladygoat chose a very interesting theme this month. If fact I have had so many different choices it was hard to choose just how to approach "Orange you hungry?". Cold carrot soup? Jamaican Carrot soup? Cantaloupe Soup with berries? Sweet Potato Pie? It wasn't until yesterday morning that I chose to do Blueberry Soup with Tangerine Sorbet. One of my very favorite fruits is a tangerine. I am pretty much alone in that love here at home, yet I thought I might be able to convince everyone of its goodness by choosing this recipe. I did tweak it a bit to meet my own likes vs the recipe writer, as they recommended Orange Sorbet.
Tangerine Sorbet
Juice of 5 large tangerine
2Tbs honey Juice of 1 lemon 1 Tbs Tangerine zest, minced 2 tsp Lemon zest, minced 1/4 cup fresh mint, finely chopped 1/4 cup fresh basil, finely chopped In a small saucepan, combine 1/2 cup of the tangerine juice and honey. Let simmer for 4-5 minutes until honey is melted. Remove from heat. Add remaining ingredients, stir together and place in the refrigerator to chill. Once chilled, place mixture in your favorite ice cream maker and process. Return to freezer until ready to serve.
Blueberry Soup
6 cups fresh blueberries (you can use frozen, if fresh are not available)
1/4 cup water 1/4 sugar 2 cups of seltzer water, chilled Place water and sugar in small sauce pan. Heat to melted sugar, bring to a boil and let simmer for 2 minutes. While sugar is cooking, put 5 cups of blueberries in your food processor. Puree to a fine sauce. (the recipe recommends putting the puree through a sieve at this point to remove pulp) If you wish to sieve blueberries do that now. Add sugar syrup and blend well. Chill. Just before serving, add seltzer water to blueberry puree and blend well. Pour into bowls. Add three small scoops of tangerine sorbet. Garnish with remaining berries and mint leaves. Serve immediately.
I must say, everyone who had a chance to have a small bowl of this wonderful summer soup, loved it! The combination of the tangerines and blueberries was a tasty combo! I hope you give this one a try as it will become a summer staple in our home.