Mulberry Sorbet
Description
Courtesy of Amy Crowell"When I tell my friends (especially those who grew up in the Northeast) that I eat mulberries, they usually say something like, 'Mulberries are trash trees!' This not-too-sweet sorbet always changes their minds!"—Amy Crowell
Ingredients
At a glance
Course/Dish
Ice Cream / Sorbet / Sherbet
3 c. ripe mulberries (or substitute other wild berries, such as dewberries)
Juice of 1 lemon
1 c. syrup (1 c. sugar and 1 c. water boiled for 5-6 minutes until liquid reduces to 1 c. in volume)
Juice of 1 lemon
1 c. syrup (1 c. sugar and 1 c. water boiled for 5-6 minutes until liquid reduces to 1 c. in volume)
Methods/steps
Puree mulberries and lemon juice in blender or food processor. Stir in syrup and pour into a metal pan and freeze. When mixture is frozen, remove from pan and blend in food processor or blender. Scoop into airtight dish and refreeze.
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