Hello, it’s Faith from An Edible Mosaic! Brandy and I are thrilled to be hosting our next All Through the Year Cheer event – Independence Day (aka Fourth of July :) ). Since this holiday falls right in the middle of beautiful warm weather, a light and refreshing dessert is always in order. And what could be better to beat the heat than sorbet?
Since the Fourth is usually all about the red, white, and blue, I incorporated each color into this recipe: blueberry sorbet topped with fresh strawberries and meringue cookies. If you prefer, you can switch up the recipe and make strawberry sorbet topped with fresh blueberries.
Brandy and I can’t wait to see all the delicious recipes you come up with for the Fourth…and don’t forget the winner will get a fabulous prize!
Red, White, & Blue Sorbet Sundaes
(Yield: 4 servings)
Blueberry Sorbet:
1 pint blueberries, rinsed and patted dry
1/2 c blueberry nectar (or any juice you like)
Sweetener to taste, such as honey, sugar, Stevia, etc.
Almond Meringue Cookies:
1 large egg white, which has sat out at room temperature (about 70F) for 30 minutes
Small pinch salt
1/2 c plus 2 TB (about 2 oz) powdered sugar
1/8 tsp pure almond extract
Fresh strawberries, rinsed and patted dry
Fresh mint (optional, for garnish)
Equipment:
Blender
4 (6 oz) ramekins (or other molds of your preference)
Parchment paper
Baking sheet
For the sorbet: In a blender, puree the blueberries with the juice until smooth. Taste and add as much sweetener as you like. Divide the mixture between the ramekins and freeze.
For the meringues: Preheat the oven to 200F and line a baking sheet with parchment paper. Beat the egg white until foamy; add the salt and continue beating. Gradually beat in all the sugar, then beat in the almond extract. Stop beating when the meringue is glossy and holds ribbons when folded over onto itself. Pipe or spoon the meringue onto the prepared baking sheet, leaving 1-2 inches between each cookie. (Try to keep the cookies all about the same size so they cook at the same rate; I like to make them about 1-2 inches in size.) Bake for about two hours, or until the cookies are dry.
To serve: Unmold the sorbet into individual bowls; do this by letting the sorbet sit out at room temperature for a few minutes until the sorbet slides easily out of the ramekin or by placing the ramekins in a shallow dish of warm water for a couple minutes. Put the sorbet in individual bowls and top with strawberries and meringue cookies. Add some fresh mint for garnish, if desired.
Blueberry Nectar
Foamy Egg White
Glossy Meringue that Holds Ribbons
Meringue Cookies Before Baking
What a treat this is with all the fresh fruit! The meringues are a nice touch. A lovely dessert!
What a beautiful, colorful, and refreshing dessert – perfect for summer! I’ve never tried blueberry nectar – I will have to look for it.
Wonderful! I would pick this any day over a large three-layered cake! I love the color of that blueberry sorbet!
A perfect summer dessert with fresh flavors!
This is a very creative way to incorporate the red, white and blue into a dessert–never seen anything like it!
This is such a creative and festive way to bring in the hot, summery holiday. I am not sure what our plans are yet, but God only knows I have the time to possibly try this kind of stuff out now!
Fruit sorbets are so refreshing in the hot weather.
Mimi
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Fruit desserts are so cooling on a hot summer day- this sorbet looks so lovely and easy to prepare. The meringues are a nice light addition as well. Thanks for sharing the recipe. :)