Blackberry And Lemon Swirl Sorbet Recipes

Steps:

• In a small saucepan placed over moderate heat, combine water, sugar, star anise and lemon juice. Stir and cook until sugar dissolves and water comes to a bubble. Add blackberries and cook 30 seconds. Remove pan from heat and let stand a 1 or 2 minutes, stirring occasionally. Remove star anise. Scoop lemon sorbet into 4 small dessert cups. Top lemon sorbet with star anise and blackberries and garnish desserts with 2 Piroline cookies or dessert wafers.

Steps:

• HEAT oven to 325 degrees F. Toss together in a large mixing bowl oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon peel and salt until well blended.
• SPRINKLE mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
• SPRAY 13 x 9-inch baking pan with no-stick cooking spray. Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust
• BAKE 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust. Sprinkle evenly with reserved oat mixture, pressing down gently.
• RETURN to oven; bake 15 to 20 minutes, or until crust is golden brown.
• *To toast nuts: Place walnuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

Steps:

• Place frozen berries in large bowl. Sprinkle sugar over berries; let stand until berries are just thawed but still cold, about 1 hour. Using fork, coarsely mash berries. (Can be made 4 hours ahead. Cover and refrigerate.)
• Spoon sorbet into dessert glasses. Top with blackberry sauce and serve.

Steps:

• Add the sugar, 1 cup water and lemon zest to a medium saucepan over medium heat and stir until the sugar has dissolved. Stir in the remaining 1 1/2 cups cold water, the lemon juice and limoncello. Place in the fridge until chilled, about 2 hours. Add the cold lemon mixture to an ice cream maker and run as directed by the manufacturer's instructions. You want it to look like soft serve. Remove to a plastic lidded container and place in the freezer until firm, about 3 hours.

Steps:

• In the bowl of a food processor or high-speed blender, blend the blackberries and honey until thoroughly combined. Pour into a rectangular loaf pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still soft enough for scooping. If freezing overnight, cover with a lid or plastic wrap, and let it sit out at room temperature for 5-10 minutes before serving.
• Enjoy!