Prep. time: 1 1/4 hours
Cooking time: 30 minutes

For me, eating sorbet is as enjoyable as eating a popsicle was when I was a kid. There was a time when sorbet was served in grand restaurants between the fish course and main course to promote digestion. With today's much lighter cooking, I prefer not to break up the rhythm of the dishes and wines so I serve sorbet as a prelude to dessert, always accompanied by a sour jus.

Summer to me means the hot dry Okanagan Valley of my childhood, a month of freedom to run barefut through the cherry orchards and to eat blueberries straight from the bush. My cooking hearkens back to those remembered flavors.

Blueberry Sorbet

1. Combine blueberries and sugar in pot. Cook over low heat, stirring occasionally, until blueberries are soft.
2. Remove from heat. Allow to cool. Stir in lime juice and simple syrup. Purée.
3. Pass through a fine mesh sieve. Freeze. Serve with lemon and tarragon jus.

Lemon and Tarragon Jus

1. Combine all ingredients in a saucepan and bring to a boil.
2. Remove from heat, cover and allow to steep until flavor is infused.
3. Strain and chill. Serve with blueberry sorbet.