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The natural pectin in blueberries helps keep sorbets smooth, and the vinegar helps balance the sweetness of both the berries and the maple syrup. The combination of spices adds a complex punch to the senses. This sorbet would make a fabulous palate cleansing accompaniment to buttery lobster, fatty duck, or rich venison.
About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.
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About This Recipe
Yield:
makes 1 quart
Active time:
40 minutes
Total time:
24 hours
Special equipment:
medium saucepan, fine mesh strainer, ice cream maker
Ingredients
3/4 cup apple cider vinegar
1 3/4 cup water, divided
10 black peppercorns
1 cinnamon stick
2 cloves
2 allspice berries
2 star anise
1/4 teaspoon fennel seeds
2 cardamom pods, lightly crushed
1 quart blueberries
3/4 cup sugar
1/2 cup maple syrup
Procedures
Place vinegar, 1/4 cup water and spices in a medium saucepan and bring to a simmer over medium heat for 5 minutes. Add berries and simmer another 5 minutes. Remove from heat and allow to cool to room temperature. Add sugar and maple syrup and bring up to a boil, then allow to cook and reduce slightly for 10-15 minutes. Allow to cool to room temperature, then chill for 1-2 days.
Strain mixture through a fine mesh strainer and stir in between 1 1/4 and 1 1/2 cup cold water, to taste, then process in an ice cream machine according to manufacturer's instructions. Allow to firm up in freezer for at least 2 hours before scooping.
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