| Prep: 15 mins | Cook: 2 hours (freeze time) | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 198 | 0.5g | 0g | 51g |
| sugars | fibre | protein | salt |
| 46g | 1.6g | 0.5g | 0.04g |
One of my most cherished creations is my sublime Mulberry Sorbet. The delightful blend of fresh, tart mulberries sweetened just right and brightened with a zesty splash of lemon makes for a refreshing dish, straight from the heart of summer. Just one taste, and you’ll understand the allure of this incredible recipe.
Reflecting My Mountain Roots
Although I’m famed for my mastery with game meats and trout dishes, this recipe shows a sweeter side to my culinary repertoire. You see, the Rocky Mountains of Colorado aren’t just home to robust and hearty fares. Just as the mountain peaks cradle pockets of delicate alpine flowers, so too does the local cuisine hold unexpected spots of lightness.
Like many fruits native to the region, mulberries are small yet pack a punch flavor-wise. They remind me of the mountain wildlife, full of understated resilience and rich vivacity. Thus, this Mulberry Sorbet feels like a tribute to my stomping grounds.
The Perfect Finish to a Healthy, Wholesome Meal
Beautiful as a standalone dessert or as an elegant accompaniment to a summer spread, this Mulberry Sorbet is really versatile. It’s also deceptively healthy- mulberries are rich in fiber, protein, and antioxidants, making them a sweet treat that isn’t a guilty pleasure.
What I love most about making this sorbet is how it encapsulates the raw, unfettered sensuality of summer while delivering a dish that Gordon, my other half, and I can enjoy without a calorie worry. It’s perfect with a glass of white wine, as an after-dinner palate cleanser, or served daintily alongside a slice of light sponge cake.
I find that my Mulberry Sorbet possesses a kindred spirit with an Italian granita—both are fruit-based and served chilled, but there’s a simplicity and unassuming elegance to the sorbet that makes it enjoyable anytime, anywhere.
In short, my Mulberry Sorbet recipe is not just a burst of refreshing, tangy sweetness in your mouth—it’s a culinary embodiment of my life, my home, and my passions. Try it for yourself, and perhaps you’ll also taste a bit of the Colorado sunshine.
What You’ll Need
- 2 cups fresh mulberries
- 1 1/4 cups granulated sugar
- 1 lemon (juice and zest)
- 1/2 cup water
- 2 tablespoons corn syrup
- 1/4 teaspoon salt
Method
Step One
Start by combining the 2 cups of fresh mulberries and 1/2 cup of water in a blender. Blend until it becomes a smooth puree.
Step Two
Strain the mulberry puree through a fine-mesh sieve into a bowl to remove any seeds. You should be left with a smooth, seedless puree.
Step Three
In a saucepan, combine 1 1/4 cups of granulated sugar with 2 tablespoons of corn syrup. Heat the mixture over medium heat, stirring until the sugar has dissolved completely.
Step Four
Add your mulberry puree into the saucepan. Stir well to combine with the sugar and syrup mixture.
Step Five
Add 1/4 teaspoon of salt to the mixture and stir well. Add the juice and zest of one lemon, continuing to stir until everything is well combined. Bring the mixture to a boil, then reduce the heat and allow it to simmer for about 10 minutes.
Step Six
Transfer the mixture into a container and refrigerate it until it becomes completely cool. This process should take approximately 2-3 hours. The mixture should be completely chilled before moving to the next step.
Step Seven
Once the mixture is completely chilled, process it in an ice cream maker according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can also place the mixture in a shallow dish in the freezer and stir it every 30 minutes until it achieves a pleasant sorbet consistency.
Step Eight
Serve the Mulberry Sorbet in chilled glasses, garnished with a sprig of fresh mint or a few additional fresh mulberries, if desired. Enjoy this refreshing and tangy dessert on a hot summer day.
