What is one thing that I know for sure? Texas in the summer is HOT! I’ve lived here all my life and there has never been such thing as a mild summer. A few of my favorite things are a mere means to stay cool…pools/lakes, tank tops, flip flops, veggie filled salads, and SORBET!
I love sorbet! I’m not a huge fan of icecream (*gasp*), but I love chilly confections of the fruity kind such as sorbets, popsicles, and fro-yo. Jensen and I got an icecream maker for a wedding gift several years ago which we have used to make some pretty good icecream even for a non-icecream lover. Homemade is the exception to almost every rule (such as not being a huge fan of icecream 🙂 ), but I wanted to give sorbet-making a go.
I trolled the internet for a good berry sorbet recipe since there is an abundance of summer berries about, they are crazy cheap at the moment, and they’re good for you. I found a winner and decided to use blueberries and blackberries. They were 2 for $4 at Sprouts, so I bought two containers of each and headed home.
Kosher Blog provided the recipe and I provided the mess. Purple berry juice wound up on me, the counter, the floor, and one of the kitchen rugs (a scar that rug will carry for the duration of its life) but it was all worth it. Luckily the rug is multi-colored stripes, so it actually blends ok 🙂
I made a few tweaks to the recipe based on what I had and liked (wine instead of vodka for example), cut back a bit on the sweetener (though I would actually cut it down by another 2 tablespoons or so next time and maybe use less juice…maybe more wine 🙂 ) and once again I only used blackberries and blueberries.
makes about 1 quart
1 pound (about 4 cups) strawberries, blueberries, blackberries, or raspberries, or a combination
3/4 cup apple juice (I used blueberry pomegranate juice)
3/4 cup maple syrup (I used 1/2 c agave and 2T maple syrup)
2 tablespoons fresh lemon juice
pinch of salt
grated zest of 1 lemon
1 tablespoon vodka (I used red wine)
Blend the berries with the apple juice in a blender or food processor. Strain the mixture through a fine-meshed strainer into a bowl, to remove the seeds. Stir in the maple syrup, lemon juice, salt, lemon zest, and vodka. Freeze according to your ice cream maker’s instructions. Let the sorbet sit in the freezer for a few hours before serving.
I put mine in the before-mentioned icecream maker where it whirled about for 3 hours or so and then transferred it to a storage container and popped it in the freezer overnight.
Jensen and I both had a small taste lastnight and it was FAB! A bigger bowl is on the menu for tonight.
I have to also mention I did try to strain it, but it was too thick to go through my fine mesh strainer. I bailed out of that step and ended up with a seedy result, but neither of us sees it as an issue.
Anybody else have yummy warm weather creations to share?