No Bake | Mulberry Strawberry Buttermilk Sorbet & Mulberry Jam … In season with mulberries!
Deeba @ PAB
“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! 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 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.
The 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!
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.
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.}
In 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! 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!
It 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’.
He 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!
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!
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.
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!
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!
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Recipe:Mulberry Strawberry Buttermilk Sorbet
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:
Thermomix
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.
Transfer to freezer safe bowl and freeze until desired {or serve immediately!}
Ice cream maker
Remove the stems of the mulberries if you like {I didn’t}
Place all the ingredients in bowl of processor and blend well until smooth. Taste and adjust sugar if required.
Pour into ice cream maker and follow manufacturer instructions.
Recipe: Mulberry Jam
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:
Pull out the stems of the mulberries.
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.
Reduce heat to a low simmer and cook to desired consistency, about 15 minutes.
Transfer to sterilised jars. I refrigerated mine as I didn’t seal them.
