This year, I decided to take a different approach to harvesting – laying an old sheet under the trees, and shaking the branches. Well, this was super fast on the front end. But when I got the berries inside, I realized they would need to be sorted. Along with the perfectly ripe ones, I also had underripe berries, way overripe berries, leaves, twigs, and assorted insects (yeah, not for the faint of heart) mixed into the pile. The sorting process on the back end ate up any of the time saved on the front end. So, either way you do it, prepare to invest some time in harvesting your berries.
Because I think that mulberries have a sort of dull flavor, I jazzed up this sorbet with some grated fresh ginger as well as some raspberry liqueur that I had around. These two additions really helped punch up the muted flavor of the mulberries. An added bonus? I didn’t need to buy a single thing to make this – I had it all on hand. When life gives you mulberries, you make FREE dessert!
I’m taking the rest of the week off, so Happy 4th of July everyone! Have some fun in the sun!
Yield: About 3 cups
- 3/4 cup sugar
- 3/4 cup water
- 1 tablespoon grated fresh ginger
- 4 cups mulberries (I didn’t bother to remove the green stems, since I strained the pureed berries later)
- 2 tablespoons raspberry liqueur
- In a small saucepan, bring sugar, water and ginger to a boil over medium-high heat. Reduce heat to medium-low and simmer 3 minutes. Remove from heat and let syrup stand 10 minutes.
- Place berries in blender and pour syrup over berries. Blend until smooth.
- Strain mixture through fine-mesh strainer set over medium bowl, keeping only the liquid. Discard all solids. Stir liqueur into liquid; refrigerate at least 2 hours.
- Pour liquid into ice cream maker and follow manufacturer’s directions for sorbet.
Adapted from Hunter Angler Gardener Cook.
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