Mulberry-Ginger Sorbet
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.
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Ingredients
- ¾ cup sugar
- ¾ 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
Instructions
- 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.
Serving: 0.5cup, Calories: 153kcal, Carbohydrates: 36g, Protein: 1g, Fat: 0.5g, Saturated Fat: 0.03g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.04g, Sodium: 12mg, Potassium: 188mg, Fiber: 2g, Sugar: 34g, Vitamin A: 23IU, Vitamin C: 34mg, Calcium: 38mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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