BAKING

No Bake | Mulberry Strawberry Buttermilk Sorbet & Mulberry Jam … In season with mulberries!

2013/04/20 / 17 Comments

“I put everything I can into the mulberry of my mind and hope that it is going to ferment and make a decent wine. How that process happens, I’m sorry to tell you, I can’t describe.”
John Hurt

Mulberry Strawberry Buttermilk Sorbet & Mulberry Jam Mulberry Strawberry Buttermilk Sorbet & Mulberry Jam! Here we go round the mulberry bush tree, and looks like I’m going to stay right under it! We’re enjoying a very short and very sweet mulberry season. I feel so inspired! Seems like it’s going to be mulberries all the way.

Mulberries

Mulberries are actually a good source of raw food protein, a rarity in the fruit kingdom. They are also a good source of magnesium, potassium, riboflavin, iron, calcium, vitamin C, and fiber. One of the mulberry’s greatest health assets is it’s high concentration of resveratrol, an antioxidant currently being studied for its effects on heart health.

Mulberry Strawberry Buttermilk Sorbet 1The sudden mulberry distraction {maybe madness} arrived unannounced as usual. This post is more about the story around the fruit, than the sorbet or jam itself. The latter would barely spin a tale, though the sorbet recipe is a real winner!

Mulberry Strawberry Buttermilk Sorbet A large number of us joined the very large hearted and talented Neel at Learn Food Photography to polish our photography knowledge and skills. A few of you might know that I am still very lost about the technicalities behind the camera and am a compulsive auto shooter.

Learning food photography...So thanks to this 30 day exercise, we are down almost 3 weeks doing what we like to do best. That includes virtually meeting and interacting with a huge like minded community. {The photograph below is one of my favourite shots from last week.}

Day 17 – Create Harmony and BalanceIn addition to some serious photog learning, the interactions are also a huge take away. It’s fascinating to see how food photography can reunite folk from India to Mexico!Mulberry Jam Together we’ve played with light, angles, DOF, backgrounds, props, diffusers and so much more. Maybe you can catch bits in my photographs. You can see the sorbet in many different hues, from an early morning shot, to a rather deep pink late evening one. An enriching experience!

Mulberry Strawberry Buttermilk Sorbet & Mulberry Jam 4It was on the forum that I chanced upon a photograph of mulberries that Ozan from Turkey shared. That made me sit up. What happened to our mulberry season? Why didn’t I remember? Man Friday was immediately summoned and commissioned with ‘the mulberry task’.

MulberriesHe never fails…never! He soon brought me a bag of pretty, juicy mulberries, sweet as sweet could be. Morning saw me stirring mulberry jam! Nothing to the recipe. Just the berries with equal sugar, a vanilla bean, a dash of lime juice.  I threw in some aged balsamic too. Simmered until soft over low heat, then cooked until it thickened somewhat. TADA! Jam! No pectin, nothing!

Mulberry Jam I get a HUGE bagful every alternate day. I’ve frozen some. Throw them into smoothies for the kids. A strawberry mulberry smoothie is beautiful. Then I wanted to make something I’ve waited long to  make, a buttermilk sorbet. I added some mulberries  instead of just a strawberry sorbet. Delightful!

Mulberry Strawberry Buttermilk Sorbet This mixed berry sorbet is light, refreshing, summery and beautiful! I shot it in many different ways in the ongoing LFP exercise. It included styling – napkins, garnish, Pinterest inspiration etc. I got some right shots, and some very wrong.  So much fun, and so much to learn.

Mulberry Strawberry Buttermilk Sorbet It was three days of ‘mulberry shots‘! Another huge bagful came in this morning so the head is buzzing with mulberry coloured thoughts again. Any recipe suggestions are more than welcome. Hopefully I’ll have another mulberry centric post out this month!

Mulberry Strawberry Buttermilk Sorbet Until then, please help yourself to really really refreshing and pretty Mulberry Strawberry Buttermilk Sorbet. The Mulberry Jam is quite sweet and makes for a nice addition in a berry dessert sauce, added to whipped cream into a fool, dolloped over breakfast cereal or slathered onto a warm buttery toast! I love cooking in season!

[print_this]

Recipe:Mulberry Strawberry Buttermilk Sorbet 
your picture

Summary: Sweet, tangy, refreshing, light, the berry buttermilk sorbet is addictive good. Great way to use summer berries. Makes about 1 ltr.

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

  • 200g mulberries, frozen
  • 200g strawberries, frozen
  • 150g vanilla sugar
  • 2 tbsp kirsch
  • Juice of 1 lime
  • 500ml buttermilk, frozen in ice cube tray {for Thermomix recipe}

Method:

  1. Thermomix
  2. Place all ingredients in bowl of TM and process at speed 10 for a minute at a time until pulverized to smooth consistency  Use TM scraper to scrape down sides now and then.
  3. Transfer to freezer safe bowl and freeze until desired {or serve immediately!}
  4. Ice cream maker
  5. Remove the stems of the mulberries if you like {I didn’t}
  6. Place all the ingredients in bowl of processor and blend well until smooth. Taste and adjust sugar if required.
  7. Pour into ice cream maker and follow manufacturer instructions.

Recipe: Mulberry Jam
your picture

Summary: Sweet, simple and full of berry goodness, this is another great way to use the seasonal berry. Makes about 2 jars.

Prep Time: 15 minutes
Total Time: 30 minutes
Ingredients:

  • 500g mulberries
  • 500g sugar
  • 1 vanilla bean
  • Juice of 1 lime
  • 2 tbsp balsamic vinegar

Method:

  1. Pull out the stems of the mulberries.
  2. Place the berries  in a heavy bottom saucepan, crush them with the back of a spoon so that they release their juices. Bring to a simmering boil, then add the remaining ingredients.
  3. Reduce heat to a low simmer and cook to desired consistency, about 15 minutes.
  4. Transfer to sterilised jars. I refrigerated mine as I didn’t seal them.

[/print_this]

Don’t miss a post feed
Also find me on The Rabid Baker, The Times of India
deeba
anigif mobile app

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

You May Also Like

Eggless Layered Chocolate & Strawberry Cake

Delicious Old Fashioned Eggless Chocolate Cake with Balsamic Strawberry & Cream Filling

2011/04/18
Eggless Almond Mango Protein Cake 1

Eggless Almond Mango Protein Cake with a whipped mango frosting

2019/07/31
100 Wholewheat Pizza 1000

Baking | Simple Straightforward Delicious 100% Wholewheat Pizza … #cleaneating

2016/07/31

17 Comments

Thank you so much for stopping by. I'd love to hear from you.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

C is for Chettinad Simply Delicious Lotus Biscoff Desserts Baking Pretty Eggless Desserts