| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 0g | 0g | 53g |
| sugars | fibre | protein | salt |
| 50g | 2g | 0g | 0.01g |
As an ardent lover of culinary exploration and fusion of flavours, I would like to share my take on the salmonberry sorbet, a refreshingly tarty favourite that often elicits joyful exclamations from my loved ones. Blending the exotic tartness of salmonberries with the balanced sweetness of granulated sugar, amplified with a zing of lemon and a hint of vanilla, this sorbet truly embodies a mellifluous symphony of flavours!
My Love for Salmonberry Sorbet
The unusually colourful salmonberry sorbet is not just a frozen dessert; it’s my homage to the sweet simplicity of Southern desserts and the compelling allure of bright, punchy flavours often found in West African cuisine. Each spoonful is a delightful experience, reminiscent of warm, unhurried afternoons spent in my hometown, Atlanta, and my roots in Nigeria. The predilection for using fresh, vibrant ingredients in my Afro-Southern fusion recipes indeed shines through. Growing up in a Nigerian household, the idea of transforming simple ingredients into a divine preparation was instilled in me by my parents. This luscious sorbet, mirroring my journey and passion, stands a testament to the same.
Healthiness and Happiness in Each Spoonful
While the salmonberry sorbet can satisfy the sweet cravings like a charm, it carries the bounty of nutritional benefits inherent to salmonberries. They are a rich source of vitamin C and dietary fibre, delivering antioxidative properties, ensuring wellness with each delightful spoonful. Furthermore, the lemons’ citric acid aids digestion and is fruitful for skin health. Not to mention, an optional dash of vodka can elevate the dessert experience while ensuring it stays semifreddo longer. This keeps mindless snacking at bay, making the sorbet a desired guilt-free indulgence.
In terms of gastronomic companionship, our pan-roasted chicken with lemon garlic Brussels sprouts can beautifully counterbalance the sorbet’s sweetness. Also, for a gorgeous iteration of the beloved Nigerian Jollof Rice — the spicy-savoury combo can make the salmonberry sorbet a refreshing, sweet finish to your meals.
Finally, should you desire to venture into more berry-based delights, explore our Blueberry Basil Shrub Cocktail or set forth on making the ever popular Strawberry Tart with Sweet Shortcrust Pastry.
In essence, the recipe of Salmonberry Sorbet is a gateway to simple pleasure, nourishing health benefits, and a delectable adventure on the palate that doesn’t shy away from expressing my culinary influences, heritage, and love!
What You’ll Need
- 4 cups fresh salmonberries
- 1 1/2 cups granulated sugar
- 1 cup water
- Juice of 1 large lemon
- 1 teaspoon pure vanilla extract
- 2 tablespoons vodka (optional)
Method
Step One
First, wash the 4 cups of fresh salmonberries thoroughly and put them aside to dry.
Step Two
Second, mix the 1 1/2 cups of granulated sugar with 1 cup of water in a saucepan. Put it over medium heat until the sugar is fully dissolved in the water. This mixture is known as a simple syrup.
Step Three
After the sugar has totally dissolved, add the salmonberries to the saucepan. Bring the mixture to a slow boil. Once it’s boiling, reduce the heat and let it simmer for approximately 20-30 minutes or until the salmonberries are mashed and the mixture has thickened.
Step Four
Remove the saucepan from the stove. Allow the salmonberry mixture to cool completely. When the mixture has cooled, strain it into a bowl. Make sure to squash the fruits to get all the juice out. Also, discard the seeds.
Step Five
Stir in the juice of 1 large lemon, 1 teaspoon of pure vanilla extract and 2 tablespoons of vodka, if using. The vodka is optional but it helps the sorbet from becoming too icy.
Step Six
Once all your ingredients are combined into the mixture, transfer it to an ice cream maker. Follow the instructions of your appliance to churn it into sorbet. If you don’t have an ice cream maker, you can put the mixture in the freezer. Make sure to stir it every half an hour to break any ice crystals, until it achieves a sorbet-like consistency.
Step Seven
Finally, transfer the sorbet into a lidded container. Allow it to freeze for at least 4 hours, but preferably overnight, before serving. Enjoy your homemade salmonberry sorbet!
