Mulberry Sorbet
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We have a love-hate relationship with the mulberry tree in our
backyard. It’s like a tall oak. The
fifty-foot tree drops raspberry-like clusters like steady rain for a month
every summer, and the first few days are magical. Cramming handfuls of
sun-warmed berries that taste faintly of cherries is heavenly. What a vision to
look up into a tree with dappled light shining on thousands of berries that
start out white,
turn to pink, and finally to
purplish black.
The novelty soon turns into hard work as we try to keep up with the
quantity—collecting as many of the falling berries as we can on several bedsheets
spread under the tree. Then, we resort
to rattling the branches with a broom to make more ripe ones fall. We lose
speed, and interest, after the first week and the tree makes a purple mess for
an entire month over half our yard.
Under the tree it becomes a round berry carpet smooshed in the grass; the
birds love the berries so the mess is also dotted with violet bird poop. It makes that part of the grass unusable for
humans to lie on—or walk on—for the entire month of July, unless you don’t mind
purple stains and squished berries caked onto clothes, skin and hair. Somehow
the dog doesn't get the memo not to track purple dog paw prints into the house
and on the carpet—that’s when the beach towels get spread out on the carpet.
We were just talking about
chopping the tree down next year to end our misery, or at least cutting it back
by half, until I made this sorbet today.
Suddenly we love this tree and will be bragging about how lucky we are
to have a tree that drops four pounds of black mulberries a day. If you plant one, though, plant it in a dirt
field! After gathering the berries on
big sheets, roll the berries off the sheets into giant colanders to wash. You
just have to wash the sheets every other day or so; if you are wondering why,
you’ll soon figure it out.
We’ve added mulberries to muffins (don’t stir them in to the batter,
just add half the batter, place a few mulberries, and top off with remaining
batter and more mulberries).
1 lb mulberries (approx. 4
C), green stems okay
¼ to ¾ C sugar (if using
orange juice, add lesser quantity of sugar, or no sugar at all)
2/3 C water, orange juice,
or white cranberry juice
2 TBL lemon juice
(mulberries need the acidity from lemon juice)
pinch of salt
1 tsp rose water
Garnish:
Mint or basil leaves
a few berries (ripe and
unripe)
- Pre-freeze the bowl of
your ice cream maker according to the manufacturer's instructions.
- Wash and pick over
mulberries. Drain thoroughly.
- Measure lemon juice and
orange juice (or water) into 2-cup measuring glass. Stir sugar and salt into juices and stir
until dissolved. Boil if necessary to dissolve sugar.
- Blend mulberries in
blender. Add sugary juice.
- Refrigerate until
chilled.
- Churn sorbet in ice
cream maker following manufacturers directions.
- Serve with a sprig of
basil or mint.
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