Mulberry Sorbet

11 Apr

At my parents place, there are a couple of mulberry trees which have lately been blooming and we ended up getting huge bowls full of mulberries.These mulberries seemed very moody, some were quite sweet, some bland and some extremely tart so after a couple of days of us trying to consume them as fruit I realized that the entire lot would go waste if something interesting wasnt done with them. I thought of making mulberry ice cream , very ambitious on my part as I don’t own (and don’t know anyone who owns) an ice cream maker. The next thought was to check with the master and while I was drooling at the pics and recipes there , I found the encouraging bit of information about being able to make sorbets and ice creams without an ice cream maker
The idea of trying out sorbet struck me then and I told myself that if the mix doesn’t set very well it can always be used as Mulberry syrup for pancakes 🙂

Ingredients
2 packed cups fresh mulberries
1/2 cup water
2 tbsp sugar
2 tbsp brandy
1 tbsp lime juice
Half a lime wedge

Method

  1. Heat the water and sugar in a pan till the sugar dissolves. Let it simmer for 2 minutes. Put the lime wedge in this mix and allow it to cool. Place it in the freezer for faster cooling
  2. In the meanwhile, blend the mulberries(with stems) in a blender. Strain the pulp through a fine meshed sieve using a wooden spoon
  3. Add the brandy and lime juice to the mulberry juice
  4. Remove the lemon wedge from the cooled sugar syrup and add the mulberry juice mix
  5. Place in the freezer, every 1.5 hours take it out and use a fork to break and mix the frozen layer such that you get a fine mix. Do this thrice and let it freeze for 3 hours after that
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