Have a Berry Happy Mother’s Day!

This issue of Your Resident Gourmet Newsletter is dedicated to all the Moms across the globe! And what better way to honor Mom than with some delicious recipes for a seasonal Blackberry Sorbet and a savory Lemon Chevre Cheesecake? There isn’t one, so here they are! Enjoy!

Here’s to you, Mom! 

Chef Jennifer  


Happy Mother’s Day!  


photo by Griot Photography


Fresh Blackberry Sorbet

For a taste of summer, no matter what the season, make this blackberry sorbet recipe. It uses a bit less sugar than most other versions, so the flavor is one of pure, fresh-picked blackberries.

Yield: 8 servings


8 cups fresh blackberries

1/2 cup water

1 tablespoon lemon juice

2/3 cup granulated sugar

1 tablespoon vodka


Blend the blackberries, water, and lemon juice on high until the mixture is smooth. Transfer the berries and juice to a large saucepan and stir in the sugar. Bring the berry mixture just to a boil and immediately remove it from the heat. Allow the berries to cool at room temperature for 5 minutes, and then press them through a fine-mesh sieve. Discard the berry solids, and mix the puree with the vodka. Allow the mixture to cool and then freeze it in an ice cream maker according to the manufacturer’s instructions.

Cook’s note: A tablespoon of vodka is added to the sorbet to produce an airy quality in the finished product. It can be omitted, but the sorbet will have a harder, more chunky texture as a result.



photo by Griot Photography

Lemon Chevre Cheesecake

 This savory cheesecake is made with fresh goat cheese and spicy ginger snap cookies. It pairs beautifully with the Fresh Blackberry Sorbet for an elegant addition to any menu!

Yields 12 servings


7 ounces gingersnap cookies

2 tablespoons plus 1 tsp. finely grated fresh lemon zest (from about 3 lemons)

1/4 cup sugar

12 ounces fresh, mild goat cheese

10 ounce cream cheese

1 tablespoons fresh lemon juice

1/2 cup sour cream

1 teaspoon vanilla

2 eggs


Preheat oven to 325°.

Crumble cookies into a food processor and pulse until finely ground. In a medium bowl, toss 2 tbsp. lemon zest.

Add cookie crumbs and mix well. Butter sides of an 8-in. pan with removable rim and press cookie mixture into bottom; bake 15 minutes.

Remove from oven and let cool in pan.

Lower temperature to 275°.

In standing mixer fitted with paddle attachment, beat goat cheese and cream cheese until light and fluffy. Add remaining lemon zest, lemon juice, and the sugar, sour cream, and the vanilla; beat well.

Scrape bowl and add eggs; beat well.

Pour batter onto crust and bake about 1 hour, or until set on the sides but still quite jiggly in the center and only slightly sticky.

Turn oven off, crack oven door, and let cake cool in oven 2 hours.

Remove and let cool completely; then chill, covered, at least 2 hours and up to overnight.

Run a thin knife between cake and rim of pan and remove rim.

Serve with Fresh Blackberry Sorbet. 



 photo by Griot Photography 

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