Sazerac Rouge, Blanc, Bleu Sorbets In Ice Swa

* Exported from MasterCook *

SAZERAC ROUGE, BLANC, BLEU SORBETS IN ICE SWA

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
ICE SWAN (optional, see
-note):
1 Gal distilled water
-----LEMON SORBET-----
1 c Water
3/4 c Sugar
1 1/2 c Mineral water
1 c Lemon juice
1 t Grated lemon rind
1 lg Egg white, beaten until
-stiff peaks form
-----STRAWBERRY SORBET-----
1 c Sugar
1 c Water
2 pt Fresh strawberries, hulled
-(4 cups)
2 tb Orange juice
1 tb Lemon juice
-----BLACKBERRY SORBET-----
1 c Sugar
1 c Water
2 pt Fresh, or 4 cups frozen,
-blackberries
2 lg Egg whites, beaten until
-stiff peaks form
-----GARNISH-----
Mint sprigs (optional)
Flowers for garnish
-(optional)

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



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