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Recipe: Sweet Herb Sorbet
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Recipe: Sweet Herb Sorbet

· · Comments

I've used this delicious sorbet recipe in many different dishes over the past few years. I developed this when I was working at Coi, and it is, without a doubt, the most labor-intensive and annoying sorbet recipe that I have. But this recipe is worth it. The sorbet is intense, bright, and tastes like a fresh herb salad. It's a punch in the face that pairs perfectly with spring and summer fruits like strawberry or rhubarb. Just a warning: this recipe is a bit testy. I spin this sorbet in a Paco Jet, and after it's spun a couple of times, the color does start to brown. I typically spin this ice cream while in service, use it throughout the night, and then re-evaluate the color the next day to see if it's useable. The ratio of herbs that I've listed in this recipe is just my personal favorite combination, but can easily be adjusted depending on your taste. You could even replace all of them with one herb if you want, for example, a fennel sorbet or basil sorbet.

Pastry chefs develop their ice creams and sorbets in different ways, depending on how they prefer to work. This sorbet is meant to be spun in the Paco Jet and used immediately. I spin cans of sorbet throughout the night, and when a sorbet becomes too hard to scoop, I spin a new can. I do this for a few reasons. The first is because I can use less sugar in my recipes. Sugar is anti-freeze for ice cream, so my ice creams do get too hard to scoop when they stay in the freezer for more than a couple hours. Another reason is, If I need particular ice cream on the fly, I can spin it, and it's perfectly ready to go. I don't have to wait for it to set up for hours in the freezer for it to be serveable. To each their own, and you should develop your recipes for how you prefer to work.

 

Sweet Herb Sorbet

Fennel Puree:
800 g fennel bulb, chopped
800 g water
80 g sugar

Sorbet Syrup:
200 g water
100 g dextrose powder
100 g glucose syrup
100 g trimoline
3 g sorbet stabilizer

Blanched Herbs:
20 g mint
20 g parsley
10 g dill
5 g tarragon
30 g shiso

Final Sorbet:
800 g fennel Puree
100 g ice
400 g sorbet syrup
70 g lemon juice
1 g salt
All blanched herbs
50 g green chartreuse

Method:
For the fennel puree: In a large sauce-pot, cook the chopped fennel, water, and sugar until the fennel is tender. Blend smooth, and then pass through a chinois. Chill over an ice bath.

For the sorbet syrup: Mix the sorbet stabilizer and dextrose powder. Whisk all of the ingredients together in a small pot and then bring to a full boil. Chill over an ice bath.

For the blanched herbs: Bring a large pot of water to a full boil. Add the mint and parsley and start a timer. At the 30 second mark, add the basil. At the 1 minute mark, add the dill and tarragon. Cook until the 1 minute 30-second mark. Strain the herbs, and immediately submerge the herbs in ice water to shock them. Make sure to stir them and get them to ice-cold as quickly as possible.

For the final sorbet base: Combine all of the ingredients in the blender and blend on high speed for 1 minute. The base should be green, but you don’t want to blend it too long to where the liquid starts heating up. Divide the sorbet base into Paco Jet cans and freeze as quickly as possible. Let freeze overnight before spinning.

 

The recipe for this entire dessert is featured in Toothache Issue 5