Mulberry Sorbet
made with maple syrup and mulberry kefir d'acqua and homemade lilac rose petal honey
(how to make the honey previous post)
Mul-anykind of Berry Sorbet
makes about 1 quart
1 pound (about 4 cups) mulberries, strawberries, blueberries, blackberries, or raspberries, or a combination
3/4 cup juice of some sort, i used fermented kefir water (not milk based!) but you can use blueberry juice, apple juice, lemonade
1/4 cup maple syrup
1/2 cup honey (note: you may use sugar instead for both sweeteners if you wish)
2 tablespoons fresh lemon juice
pinch of salt
1 tablespoon vodka
Blend the mulberries with the juice in a pan over medium heat, and add maple syrup and honey. Cook for five minutes. Remove from heat. Stir in the lemon juice, salt, and vodka. Freeze according to your ice cream maker’s instructions. Or put in a container in the freezer and stir every couple of hours. Or let it freezer and then crush in a blender. Let the sorbet sit in the freezer for a few hours before serving.
4 comments:
WONDERFUL - our mulberries come at the very end of August, and mostly don't even get into the house, we just sit in the tree and eat them ;)
But as you say, any-berry too
And what about the homemade lilac rose petal honey? It sounds intriguing
Joanna
Like Joanna, I am curious about the homemade lilac rose petal honey. I'm even more curious about the loquat coulis I noticed in the sidebar. I have a ton of loquats and we just don't eat that many of them.
hi joanna and lulu, the honey is just those lavender rose petals (you know the pretty lilac colored ones called sterling?) that grow in my garden in a pot of honey for about a month. it infuses rose scent and rose benefits into an already medicinal honey. i'll add a link to the blog post about it.
coulis is super easy, its much like the sorbet recipe infact, just no juice and cooked to make a syrupy like jam. very good for all fruits!
Super! Thanks, Riana!
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