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Author Notes: A frosty treat that is both refreshing and elegant; the tarragon adds a soupçon of something different. Perfect after a hearty meal or as a cooling dessert on a hot day. Feel free to adjust the amount of tarragon you use, according to your taste. But try tasting a crushed leaf first to determine how strong or weak your herbs are. The intensity really does vary, bunch by bunch.
—The Weiser Kitchen
- 7 cups fresh or frozen blackberries
- 1/2 cup water or unsweetened blackberry or blueberry juice
- Juice and zest of 2 lemons, preferably Meyer lemons
- 2/3 cup granulated sugar
- 8 large tarragon sprigs
- Place the blackberries, water, lemon juice and zest, sugar and tarragon in a large saucepan over medium heat, stirring gently. Allow to come to a gentle boil and reduce the heat to a simmer. Cook for 30 minutes, or until the sugar is completely dissolved, the tarragon is wilted and dark, and the fruit has collapsed completely. Stir and let stand off the burner for 15 minutes.
- Strain through a fine-mesh strainer, pressing the fruit and rubbing it against the strainer. Discard the seeds, excess pulp and tarragon. Pour the liquid into a container, cover and refrigerate for at least 8 hours, or until completely chilled.
- Place the chilled mixture into an ice cream maker and follow the maufacturer’s instructions. Place the spun mixture into a container, cover, and freeze until solid. Serve chilled!