In my ongoing quest to find uses for this fabulous bounty of free fruit, I’ve made jam, pancake syrup (ok, so that should have been jam, but it didn’t set), and last night? Sorbet!
The bonus with making sorbet is that you don’t even have to stem the berries. Just pop about 8 cups of berries into a giant stockpot, add a little lemon juice (I used about 1/4 cup) and start cooking. As the berries heat up, mash em up a little with a potato masher. If your mix feels a little dry, you can add some water or some kind of juice (pomegranate or blueberry are excellent choices because they aren’t terribly sweet) to get it going. Keep mashing your berries and let the mix come to a rolling boil. Add about a cup of sugar (more if your berries aren’t as sweet as mine, or if you’ve added a particularly tart juice) and let it boil for a few more minutes, stirring and mashing.
Once foam starts to form on top, turn off the heat and carefully pour this hot mix thru a mesh sieve (or a colander lined with cheesecloth) and set all the juice aside. Put the pulp into a blender and let it go on fairly high speed for about 30 seconds or so. Strain this mix thru the same strainer into your bowl of liquid to get a little more juicy goodness. A rubber spatula will help push the good parts of the pulp thru. You’ll still have a bit of pulp to discard, but it’s the seeds, skins and stemmy bits, and you don’t want those anyway.
Put the bowl of juice into your fridge for a couple of hours to cool down, then pop it into your ice cream maker, follow it’s directions, and voila! Sorbet!
(bonus point: a dollop of this in a martini glass with a little vodka and a basil garnish is really better than it has any right to be. Just saying. )