Pretty much all of you are enduring record heat this week. It makes getting outside a bit more difficult. However, there are some upsides to the current high temperatures.
Ice cream. In our case . . . berry sorbet (recipe is linked below).
We are at the height of berry season, so of course this is a great time to enjoy the harvest. Typically we’d be canning jam and jelly, but that’s counterproductive in this heat wave. We are freezing fruit this summer to be used for projects in the fall, when heating the house isn’t a problem.
But there is no reason not to enjoy fresh berries now. We have found a great way to ‘store’ some of that fresh berry goodness. Sorbet!
It is simple to make . . . just fruit, a bit of sugar and a dash of lemon juice. We take our ice cream very serious in this house and have a high tech ‘churn,’ but any ice cream maker will work.
This batch was made with loganberries. We still have a bit of strawberry sorbet in the freezer. Paired with a scoop of homemade vanilla ice cream, it brings back memories of old fashioned creamsicles.
All in all, it is even better than lemonade or iced coffee at chillin’.
Loganberry Sorbet
Ingredients
- 4 cups fresh (or frozen) berries 450 g
- 1 cup water 250 g
- ⅔ cup sugar 130 g
- 2 tsp fresh squeezed lemon juice
Instructions
- Puree the berries in a blender with water until smooth. Press the mixture through a strainer to remove the seeds. Stir in the lemon juice.
- Chill mixture thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions.
Yum!