Strawberry and Tarragon Sorbet by Gregor Law
I LOVE this sorbet. A good strawberry sorbet is a delicious thing anyway, but the tarragon adds a slightly mysterious soft note, complementing the strawberries without ever overpowering them.
At first read, it sounds like it should not or could not work, but something happens between the two otherwise independent flavours to make them marry. Must be love.
Cooking For The Senses by Jennifer Peace Rhind And Gregor Law presents a new way of looking at food and flavour. Published by Jessica Kingsley Publishers, Cooking for the Senses is on sale now for £25.
For more information see: www.jkp.com/uk/cooking-for-the-senses-1.html/
INGREDIENTS: Serves 6
200g caster sugar
200ml water
6 sprigs of fresh tarragon
800g fresh strawberries,
hulled and halved
Zest of ½ lemon
Juice of ½ lemon
Pinch of sea salt
METHOD
1 Make the syrup by combining the caster sugar, water and three of the tarragon sprigs in a saucepan. Heat through to dissolve the sugar, then remove from the heat and set aside to cool, leaving the tarragon in while it does.
2 Combine the strawberries with the lemon zest, lemon juice, the remaining three tarragon sprigs and a pinch of sea salt in a large bowl. Place the bowl over a large saucepan of simmering water and gently allow the strawberries to slowly cook in their own juice until broken down, stirring occasionally to turn them over evenly. This will take about
30 minutes.
3 Once ready, remove the tarragon and pour the mixture into a food processor and combine with the syrup. Blend until smooth. Taste for sweetness and acidity and correct if necessary – a squeeze of lemon for
acidity or a pinch of sugar for sweetness.
4 Churn in an ice cream maker according to the manufacturer’s instructions until fully chilled and smooth, then freeze. You can pass the sorbet mixture through a nylon sieve if you like, before churning, to make it extra smooth, but I like the texture as
it is.
5 If churning by hand, place the sorbet mixture in the freezer, removing every hour or so to churn it before returning it to the freezer – repeat this 2–3 times until it is frozen.
6 You could serve the sorbet garnished with a fresh sprig of tarragon on the side, which would give the game away, of course – or not ... and leave them guessing.
In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article