| Prep: 15 mins | Cook: 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 132 | 0.3g | 0g | 35g |
| sugars | fibre | protein | salt |
| 27g | 1.5g | 0.5g | 0.2g |
There’s something sublimely magical about the sweet-tart taste of the Cloudberry and Lemon Balm Sorbet. This refreshing treat mixes the exotic cloudberry, a true gem of Arctic wilderness, with the aromatic grace of lemon balm, all-enveloped in a tang of fresh lemon. It emphasizes my love for incorporating diverse flavors into delightful dishes — a testament to my Louisiana roots, where unique food cultures blend seamlessly with French elegance.
The Allure of the Cloudberry
Cloudberries are truly tantalizing with their perfect balance of sweetness and acidity. These rare berriesdiscovered in the wilderness of Northern Europe have a penchant for thriving in colder climates. The flavor is quite distinctive, a symphony of tartness with a hint of apple, apricot, and chestnut honey. They are a good source of Vitamin C, adding a healthful twist to an indulgent treat.
The Gentle Kiss of Aromatic Lemon Balm
Lemon balm, a cousin of mint, lends a subtle fresh and citrusy note to this recipe, while also boasting notable benefits. This herb has been known for centuries for its calming properties and is said to aid in digestion, perfect for a light dessert following a savory, substantial meal.
The Intriguing Fusion
The Cloudberry and Lemon Balm Sorbet is strikingly reminiscent of a traditional cloudberry fool, an English dessert where tart berries meet sweet, creamy decadence. But instead of using cream, this recipe puts a refreshing spin with the tangy inclusion of lemon and the aromatic hint of lemon balm, rendering it lighter and more summery.
The sorbet would serve brilliantly as a palate cleanser between courses in a multi-course meal, or paired with a buttery and flaky dessert, like a traditional French pâte feuilletée, adding a refreshing contrast to the rich, buttery layers.
In essence, the Cloudberry and Lemon Balm Sorbet isn’t merely a dessert; it’s an experience that evokes summer, snowy lands, and a charming blend of taste profiles. Healthy, refreshing, with adventurous flavor, I can’t help but wholly adore it.
What You’ll Need
- 1 1/2 cups of cloudberry purée
- 1/2 cup of fresh lemon juice
- 1 tablespoon of lemon zest
- 1 cup of sugar
- 1/2 cup of water
- 1/4 cup of torn lemon balm leaves
- 1/2 teaspoon of sea salt
Method
Step One
Combine the sugar and water in a saucepan over medium heat. Stir continuously until the sugar completely dissolves and the mixture comes to a boil. This should create a syrup. Remove this from heat and allow to cool.
Step Two
While the syrup is cooling, mix together the cloudberry purée, fresh lemon juice and lemon zest in a separate bowl. Once combined, sift this mixture to remove any seeds or chunks, aiming for a smooth purée.
Step Three
Once the sugar syrup is cooled, add it to the purée mixture and stir well. Follow this by adding the torn lemon balm leaves and sea salt, mixing everything together thoroughly.
Step Four
Chill the mixture in the refrigerator for at least 4 hours, or until it is very cold. Once chilled, transfer the mixture into an ice cream maker and churn it according to the manufacturer’s instructions until it reaches the consistency of sorbet.
Step Five
Scoop the sorbet into an airtight container and freeze it for at least 2 hours before serving. Serve the Cloudberry and Lemon balm Sorbet chilled, garnished with a sprig of lemon balm for added freshness.
