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Sazerac Rouge, Blanc, Bleu Sorbets In Ice Swa

Sazerac Rouge, Blanc, Bleu Sorbets In Ice Swa comes together with Ice Swan, Distilled Water Lemon Sorbet, Water, Sugar, and Mineral Water. Serves 12. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• to taste
• 1 gal
• 1 cup
• 3/4 cup
• 1 1/2 cup
• 1 cup
• 1
• 1
• 1 cup
• 1 cup
• 2 pt
• 2 tbsp
• 1 tbsp
• 1 cup
• 1 cup
• 2 pt
• to taste

Method (preview)

1. 1

   DIRECTIONS: If using ice swan, prepare several days in advance.

2. 2

   Fill mold with distilled water.

3. 3

   Freeze until firm throughout.

4. 4

   Remove from mold and return to freezer until ready to use.

5. 5

   To make Lemon Sorbet, in 2 quart saucepan, heat water and sugar to boiling; boil mixture 5 minutes.

6. 6

   Cool sugar mixture to room temperature.

7. 7

   Stir in mineral water, lemon juice, and rind.

8. 8

   Gently fold in egg white.

9. 9

   Freeze according to Freezing Directions (below).

10. 10

    To make Strawberry Sorbet, in 2 quart saucepan, heat sugar and water to boiling; boil mixture 5 minutes.

11. 11

    Cool sugar mixture to room temperature.

12. 12

    Strain juice and pulp into bowl; discard seeds.

13. 13

    Stir strawberry puree and orange and lemon juices into sugar mixture.

14. 14

    Freeze according to Freezing Directions (below).

15. 15

    To make Blackberry Sorbet, in 2 quart saucepan, heat sugar and water to boiling; boil mixture 5 minutes.

16. 16

    Cool sugar mixture to room temperature.

17. 17

    Strain juice and pulp into bowl; discard seeds.

18. 18

    Gently fold blackberry puree and egg whites into sugar mixture.

19. 19

    Freeze according to Freezing Directions (below).

20. 20

    Just before serving, place swan on cloth napkin lined serving platter and garnish with mint and flowers, if desired.

21. 21

    Scoop sorbets into swan or a glass bowl and serve immediately.

22. 22

    Freezing Directions: If using ice cream maker, freeze sorbet mixture following manufacturer's directions.

23. 23

    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.

24. 24

    Remove sorbet from freezer; cut into 1 inch squares and let stand at room temperature 20 minutes or until slightly softened.

25. 25

    Meanwhile, chill large bowl and beaters of electric mixer.

26. 26

    Place softened sorbet squares in chilled bowl.

27. 27

    Beat on low speed until squares are broken up, then beat on high speed until smooth and fluffy- about 1 minute.

28. 28

    Pack sorbet into a freezer container and freeze until ready to serve.