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Red Berries with Yogurt Sorbet

This recipe is presented to you by Ludo Lefebvre.

Red Berries with Yogurt Sorbet

Ingredients

6 servings

HIBISCUS JELLY

  • 1 cup water
  • ½ cup granulated sugar
  • ¾ cup dried hibiscus flowers
  • ½ teaspoon unflavored gelatin

BERRIES

  • 1 cup fresh strawberries, hulled
  • 1 cup fresh raspberries
  • ½ cup fresh blackberries
  • ½ cup fresh blueberries
  • ¾ teaspoon ground grains of paradise
  • Yogurt Sorbet (see recipe)

FOR THE HIBISCUS JELLY:

  • Stir ¾ cup of the water and the sugar in a heavy small saucepan over high heat until the sugar dissolves. Bring the syrup to a boil. Remove the syrup from the heat. Stir the hibiscus flowers into the syrup. Cover and steep 15 minutes.
  • Strain the syrup into a small bowl; discard the flowers. Meanwhile, pour the remaining ¼ cup water into another small bowl. Sprinkle the gelatin over and let soften for 5 minutes. Whisk the softened gelatin into the warm flower syrup until dissolved.
  • Cover and refrigerate until the mixture is gelatinous and resembles a loose jelly but is not firm, at least 8 hours or overnight. Stir the jelly to loosen before using.

FOR THE BERRIES:

  • Combine all the berries in a large bowl. Using the back of a fork, coarsely mash the berries.

TO ASSEMBLE AND SERVE:

  • Spoon the berries and accumulated berry juices into 6 wide shallow dessert bowls, dividing equally.
  • Spoon the hibiscus jelly over the berries. Sprinkle with the grains of paradise.
  • Top each with an oval-shaped scoop of the Yogurt Sorbet. Serve immediately.

YOGURT SORBET 

Makes about 1 pint

  • 2/3 cup granulated sugar
  • 2 tablespoons whole milk
  • 1 tablespoon powdered milk
  • 2 cups plain yogurt
  • 1/3 cup light corn syrup
FOR THE YOGHURT SORBET:
  • Whisk the sugar, whole milk and powdered milk in a heavy small saucepan to blend. Cook over medium-low heat until the mixture simmers, whisking constantly, about 3 minutes. Whisk the warm milk mixture, yogurt and corn syrup in a large bowl to blend. Cover and refrigerate until cold.
  • Transfer the yogurt mixture to an ice cream maker. Process according to the manufacturer’s instructions. Transfer the sorbet to a container. Cover and freeze up to 8 hours.

 

Recipe by Ludo Lefebvre ©2016