Login Profile Get News Updates
For local news delivered via email enter address here:
PDF of Print Edition Mobile Tablet


Worship Directory

Business Directory


Real Estate
Columns May 15, 2018  RSS feed

Cooking Country

Sherry Matney

Middle of May and it’s got to be wild blackberry season and this year the berries are plentiful. Of course we all have our first wonderfully tart berry cobbler and oatmeal enhanced with these beauties, but this year I have tried something different that I want to share with you. Paul and I have a grandson and his wife visiting us for a few weeks. They are “van lifers” and travel around North America filming their experiences and living in their van. ( You can follow them on You Tube at Minimal Millennials). After a year of this they are completely redoing their home (van) and are doing it at our place. These two young’uns are “vegans” and that has created a few changes in my way of thinking about food. They eat lots of fruits and vegetables but must be careful about getting enough protein, which can be a challenge when it all comes from plants. But we have overcome and I have completely enjoyed making the transition. That will probably be another column.

So what does this have to do with blackberry season? Cobblers can be vegan if you do not use butter or milk while preparing it, but the best thing we have found is Blackberry Sorbet. This is very easy and also very good. This particular recipe can be adapted to any kind of fruit, but be aware that some fruits may not be as tasty as blackberries. For instance, I made Strawberry Sorbet and, while it was good, it had a milder taste.

Blackberry Sorbet

1 ½ cups water
1-cup sugar
3 cups fresh blackberries
3 tbsp. fresh lemon juice

In a heavy saucepan over medium-high heat, combine the water and sugar. Bring to a boil and cook, stirring occasionally, until the sugar dissolves and the syrup is clear, about 1 minute.

Add the blackberries to the syrup and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring constantly, until the berries are soft and beginning to dissolve, about 2 minutes.

Strain the berries through a fine-mesh sieve into a bowl, pressing on the berries with the back of a large spoon. Discard the blackberry pulp and seeds.

Add the lemon juice to the blackberry syrup and stir to combine. You should have about 1 1/2 cups liquid. Cover and refrigerate until chilled, at least 3 hours or up to 8 hours.

Pour the blackberry syrup into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to a freezer-safe container and freeze until firm, at least 2 hours or up to 3 days, before serving. Makes about 1 pint.

I have one of those small ice cream freezers that you keep in the freezer so it is perfect for this kind of dessert. However, if you do not have one of those little things never fear just pour the sorbet mixture into a flat pan and freeze for 1-2 hours. Take it out and whisk then return to freezer. Repeat this a time or two then let completely freeze, maybe overnight. Berries have high sugar content and probably won’t freeze really hard but you probably want to chop the mixture up when you serve it.

I also made Lime Sorbet which was a big hit. This week it’s gonna be lemon and probably mango.

Readers Comments

Post new comment

The content of this field is kept private and will not be shown publicly.