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Berry Mojito Sorbet

Here’s another recipe using the mint simple syrup recipe from a few weeks ago. Having simple syrup already in the refrigerator makes a quick sorbet since it saves a step. Also, there is no need for extra time to cool the hot syrup.

For this sorbet, I used a combo of frozen blackberries and blueberries because we had leftovers from last summer. Fresh berries would also be great in this recipe.

Berry variations:  You could use all blueberries or all blackberries. Just adjust the quantities. If you use only blueberries, use 4 cups. If you use a mixture of berries, use 2 cups blackberries and 2⅔ cups blueberries. If you use all blackberries, which I’ve never tried, use about 6 cups. The reason is that when you strain the puréed mixture, you will lose some purée the seeds are removed. The blackberries I used were very “seedy” so I had to supplement with some extra blueberries. You want to end up with just under 4 cups of puréed fruit.

I decided to make this Berry Mint Mojito Sorbet to take to our friends’ house last night. I’ve only made it one other time. Nothing like cooking experiments among friends! Marshall and Melanie recently built a brick pizza oven in their backyard and they invited us over to celebrate our recent job news with a pizza dinner. Matt received a promotion at work and I love my new part-time editing job. Woo hoo, job-wise it was a good week at the Smith-Jordan house.

Back to the pizza and dessert…we all provided different toppings and made our own pizzas (most of the toppings came from our gardens!). I knew we would eat a lot, so I wanted to make a light dessert. However, I had no idea we’d eat that much. Oh my goodness, the pizzas were incredible! Aside from the pizza in Italy on our honeymoon, these were the best pizzas I have tasted. They were so worth the gluten splurge. By the end of the pizza fest (or pizza feast), I was glad we had a light and refreshing frozen dessert. Melanie had sliced fresh peaches with honey and citrus, a perfect accompaniment to the sorbet. Fresh berries and mint leaves are also nice additions. Hope you enjoy this refreshing summer dessert:

Berry Mojito Sorbet

2 cups blackberries

2⅔ cups blueberries

¾ cup mint simple syrup

2 tablespoons lime juice (I only had lemon juice, but it worked)

1-2 tablespoons rum (optional, but the alcohol helps the texture)

Pinch of salt

Optional garnish: berries, sliced peaches, and sprigs of mint.

Serves: 8-10

Heat half of the berries in a saucepan on medium heat for about 3-5 minutes. You want to heat them until some of the berries pop. Remove from heat and add the other berries. Purée them in a blender or in a food processor until almost smooth. Strain the berries using cheesecloth, a sieve, or a chinois conical strainer to remove excess seeds. I strain the mixture directly into my large quart Pyrex measuring cup because it has a spout and this makes it easy to pour the base into the ice cream freezer. [Plus, this container fits perfectly in an ice bath (to speed up the chilling time). You can skip the ice bath step, just make the base and let it chill for several hours or overnight. You want the base as cool as possible before you churn it.]

Add the simple syrup, lime juice, rum, and salt to the strained berry purée. Taste and adjust as needed. Depending on the sweetness of the berries, you might want to add more simple syrup or more lime juice if they are very sweet. Place the Pyrex container in an ice bath for a quick chill. Then chill the mixture in the refrigerator for a few hours. Freeze in an ice cream maker according to the manufacturer’s instructions. Let ripen (firm up) in the freezer before serving. Serve with berries, peaches, and sprigs of mint if you want.

 

 

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Purple Goodness in a Glass

March 29, 2012 2 comments

Around our house, smoothies make a quick, healthy breakfast, lunch, snack, or dessert.  We pick blueberries every summer at MaryMac Farms and then freeze the berries for use year-round.  Smoothies are one of our favorite ways to enjoy the berries.  This smoothie recipe can be a base for other smoothies – add some extra frozen bananas, peaches, strawberries, or cherries.  Yes, we keep all of those in our freezer! 

Helpful hint:  We also have lots of bags with little cubes of things in the freezer. When we have extra yogurt, fruit juice, wine, pesto, lemon juice, fresh herbs, apple cider, and tomato paste, I freeze it in ice cube trays. Then pop them out and store them in resealable bags.

  • Yogurt:  I like to buy large containers of organic Greek yogurt, but we never seem to finish it.  The cubes are perfect for smoothies.  Frozen flavored yogurt cubes make good mini popsicles (just add a toothpick when it is almost frozen).
  • Fruit juice: We usually don’t finish a bottle of juice either.  Hate to waste it, so it gets frozen. Perfect for smoothies or depending on the juice, great in iced tea!
  • Wine:  Leftover wine doesn’t happen very often, but when it does, I freeze it.  The wine cubes are perfect for finishing up a sauce or gravy.
  • Pesto:  When the basil in the garden is going crazy, I make pesto and freeze it in ice cube trays. Oil the trays first for easy removal.  Just thaw a cube and toss with fresh, hot pasta or mixed vegetables.
  • Lemon juice:  When I make limoncello, I have almost 4 cups of lemon juice!  There’s just so much fresh lemonade we can drink. So, I freeze some in ice cube trays and some in larger containers for making lemon bars.
  • Fresh herbs:  To freeze fresh herbs (like basil, parsley, chives, and mint), just rinse, snip if they are large, place in an ice cube tray, fill the tray half full with water, freeze, fill trays with water, freeze, and then store them in resealable bags.  If you initially fill the trays with water, the herbs tend to float and they might get freezer-burned.  This method, though it takes more time, prevents freezer damage to the herbs. Another method is to freeze fresh herbs in olive oil.
  • Apple cider:  We get local apple cider from Scott’s and then freeze some in cubes for drinking hot in the winter.  It is also great with tea (hot and iced). And sometimes I eat the cubes in the summer, another popsicle-like treat.
  • Tomato paste:  Freezing is great when you need just a little tomato paste and have leftovers from the can.  It is much cheaper to buy cans of tomato paste than those little tubes. Oil the trays before filling to hopefully prevent them from staining. 

 

Blueberry Banana Smoothie

1 banana (fresh or frozen)

1 cup frozen blueberries (fresh or frozen)

½ cup juice (I used tangerine, cranberry, apple, orange, etc. juice is fine too)

¾ cup plain yogurt or kefir (any kind works – soy, coconut, regular)

Optional add-ins:  protein powder, dash of cinnamon, ground flax seeds, shredded coconut, (ice cubes if you use fresh fruit, I like the cold), flax seed oil, almond butter, ginger, cayenne, etc.

Pour contents into blender container.  Cover with the lid (otherwise you might end up with purple goodness all over the place!). Blend until smooth and purple.  Enjoy!

Servings:  2 snack-sized servings or 1 meal-sized serving