catch the sparrow

During the summer we are addicted to sorbet. Buying it can be pricey especially if you’re getting the “good” organic stuff that is usually full of sugar. After living in Oregon for three years I finally made it out to a U-pick farm. We have tons of raspberries growing here at home but we wanted some new flavors. So we trekked out to Sauvie Island and picked til we were bleeding. No, seriously, do not wear a dress and sandals to pick berries. They had these adorable baskets for sale there too! (pro-tip: look in the clearance bin for baskets 75% off)

It was late in the season so it was a lot of work but judging by the looks of this double batch of sorbet it was worth it. I like my sorbet less sweet than store bought so I keep decreasing the amount of honey. Feel free to use as much or as little as you want. The lemon brings a nice brightness and sourness to counter the sweet berries. I like to make my own in big double batches and freeze it in my favorite ice cream containers. It’s easy to mix it up and keep several flavors on hand. The base can also be used for popsicles and I also make ice cubes out of it to make my own italian sodas. Just add as many cubes as you like to bubbly water. So refreshing on a hot day!

Blackberry Lemon Sorbet

Makes 1 quart (can be doubled)

• 2 cups fresh blackberries 
• juice and zest of 1 large lemon
• 1/2 cup raw honey
• 2 cups water
• pinch of salt

Rinse and run blackberries through a sieve or blend on very low speed and drain through sieve to remove the seeds. a few seeds are okay but you want them mostly gone. Set aside. (I also use my wheat grass juicer which is my preferred method but you don’t need any special tools to do this part.)

Zest, then juice 1 large lemon. Set aside.

In a small saucepan, add 2 cups water and 1/2 cup raw honey (more honey if you like it super sweet) and stir over medium low heat until honey is melted into water. Remove from heat.

In a large bowl or mason jar add the blackberry puree, lemon juice and zest, salt and honey/water mixture. Refrigerate for a minimum of 2 hours or overnight.

Add mixture to your ice cream maker per your manufacturers directions and then freeze a minimum of 4 hours.

enjoy!