Category:
Desserts

Seasons:
March, April, May

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

For 1 Person(s)

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.