sorbet

[thoreau]

So - Golden Produce had "youngberries" when I went shopping today. The shopkeeper explained them as a cross between a loganberry and a blackberry. a very dark fruity taste. I made "youngberry" sorbet - and I have to tell you folks. Y-U-M-M-M! Serious yum. It's so easy - i juiced the berries - strained the juice - added simple syrup and ran it in my sorbet maker. omg - its soooo good! I'm serving it as part of dinner for friends tomorrow. Wowsers!

The menu is a wilted spinach salad with dates stuffed with mint and feta, the youngberry sorbet with jicama salad, and then a skewer of turkey, baby tomatoes and mango. then a dessert of lite cookies, dried figs and apricots, goat cheese and port wine. It's going to be a flavorfest for sure.

Comments

[notdefined.livejournal.com]

We visited a small plates restaurant here in Pleasant Hill and they had Kadota figs stuffed with blue cheese. Absolutely amazing. The sweetness of the figs married with the pungent flavor of the cheese was a marriage made in heaven. It would be even better wrapped in bacon and broiled until crisp.

[low-fat-muffin.livejournal.com]

i had considered wrapping them in prosciutto (sp?) but decided nah. I love the mint/feta combo. and dates - well they are a favorite.

but this sorbet (eating my second bowl) is a serious winner!

[notdefined.livejournal.com]

hehehe. Watch out for the carbs.

[low-fat-muffin.livejournal.com]

youngberry juice has carbs?

[notdefined.livejournal.com]

Probably not as much as the simple syrup. ;)

[low-fat-muffin.livejournal.com]

1/3 cup sugar and water so its not all THAT bad. its serious serious yum. I just can't stop eating. or the dates. or the feta.

I'm in trouble.

[budmassey.livejournal.com]

It's criminal that you can have your SECOND bowl of youngberry sorbet and still be the lithe, svelte vision that you are. I'm gaining weight just reading about it.

[low-fat-muffin.livejournal.com]

sorbet is almost just frozen juice - it doesn't involve the eggs and cream of ice cream and is actually a great dessert choice. :)

[cubdaddy.livejournal.com]

Fresh sorbet. Yum!

[bukephalus.livejournal.com]

Some people have accused me of being into youngberries, but it's just a vicious rumor.

[budmassey.livejournal.com]

Show me on the doll where the bad man touched your youngberrry.

[low-fat-muffin.livejournal.com]

ROTFLMAO!

bravo Mr Massey!

[low-fat-muffin.livejournal.com]

because you are actually into young men - perhaps even as we speak. (wink)

[bukephalus.livejournal.com]

Harumph! Might I remind you, Mr. Now-Officially-Over-the-Hill, that I am currently dating a man who is a number of years older than you!

Younberries! Bah, humbug!

[low-fat-muffin.livejournal.com]

oh no you got your young in my berry!
Well you got my berry in your young!

semantics love, semantics. :)

[pulsecub.livejournal.com]

It sounds positively delightful!

[bearzendurham.livejournal.com]

Sorbet. Yum. My machine has sat in the cubbard too long. Thanks for inspiring . . . I have yet to figure out a recipe with honey, though. Still working on that.

[low-fat-muffin.livejournal.com]

Couldn't you use the honey as the simple syrup?

For instance - this is all my youngberry sorbet involved:

2/3 cup sugar (honey)
1 cup water
1 pound youngberries (or berry of your choice)
Juice of 1 lime


Place the sugar(honey) and water in a small saucepan and set over low heat. Stir until sugar dissolves and the syrup is clear. Remove from heat and let cool to room temperature.

Juice the berries in a bowl or with food processor being careful to run the fruit through a sieve to get rid of the pulp. Simply juice, thank you. You should have about 2 cups juice. You could honestly buy organic juice at the market that is 100% juice and use it for a quick and easy sorbet without all the juicing but be careful that your juice is jus that, 100% juice.

Combine the juice, cooled sugar(honey) syrup and lime juice. Refrigerate until cold.

Freeze mixture in your ice cream machine according to manufacturer's instructions. Sorbet will be soft, but ready to eat. For a firmer sorbet, tranfer to a freezer-safe container and freeze at least two hours. If frozen overnight, place in refrigerator for about 30 minutes to 1 hour to soften.