Blueberry Sorbet With Lemon And Tarragon Jus - cooking recipe

Ingredients

For the Blueberry Sorbet
2 1/2 cups blueberries (plus a few more for garnish)
1/4 cup granulated sugar
2 tablespoons lime juice, freshly squeezed
1/4 cup simple syrup
For the Lemon and Tarragon Jus
1 lemon, juice and zest of
1/2 cup water
1/4 cup granulated sugar
1 sprig fresh tarragon (plus some extra for garnish)

Preparation

For the Blueberry Sorbet:
Combine blueberries and sugar in pot.
Cook over low heat, stirring occasionally, until blueberries are soft.
Remove from heat and allow to cool.
Stir in lime juice and simple syrup.
Puree(I use an immersion blender).
Pass through a fine mesh sieve.
Freeze (you may use an ice cream maker or just place in your freezer and allow to harden).
Lemon and Tarragon Jus
Combine all ingredients in a saucepan and bring to a boil.
Remove from heat, cover and allow to steep until flavor is infused.
Strain and chill.
Pool some of the jus on a plate or in a bowl or martini glass; place one or two scoops of the sorbet on the plate or bowl and garnish with whole berries.