*  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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