Mulberry Sorbet
Category:
Courtesy of Amy Crowell
Photography by Jenna Noel
"When I tell my friends (especially those who grew up in the Northeast) that I eat mulberries, they usually say something like, 'Mulberries are trash trees!' This not-too-sweet sorbet always changes their minds!"—Amy Crowell
Super easy
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PrintIngredients
For 1 Person(s)
Cream
- 1 cups water
- 3 cups ripe mulberries (or substitute other wild berries, such as dewberries)
- 1 lemon's juice
- 1 cups sugar
Mulberry Sorbet Directions
- To make the syrup, combine water and sugar and boil for 5-6 minutes until liquid reduces to 1 cup in volume.
- Puree mulberries and lemon juice in blender or food processor. Stir in syrup and pour into a metal pan and freeze. When mixture is frozen, remove from pan and blend in food processor or blender. Scoop into airtight dish and refreeze.
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