Red, White, & Blue Sorbet Sundaes

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