It has been abnormally hot in the Pacific Northwest and no one wants to turn on their ovens, so now the freezers are opened. People need a sweet treat!
Sherbet is made using fruit, sugar and a bit of dairy to achieve its unique flavor and texture. Sorbets however use only fruit and sugar to create a light and satisfying cold treat. (And they are virtually fat free.) The sugar is implemented to aid in the process of the sorbet. Without the sugar and frequent stirring, the liquid mixture would just freeze into a hard ice chunk.
I made three different types of Sorbet using seasonal fruits. Blueberry-Thyme, White Raspberry, and Red Raspberry with Red Currants were the different flavor bases. All are delicious, but I liked the Blueberry-Thyme recipe the best and have included the recipe.
1 C. Water
4 C. Blueberries
1 T. Fresh Thyme leaves
1/2 C. Sugar
1/4 C. Good Local Honey
Pinch of Salt
Heat the Water, Sugar, Salt and Honey in a small saucepan until everything has dissolved and is homogenous. In a food processor, place the blueberries and thyme in the bowl and pulse, slowly adding the liquid mixture. The mixture should be smooth. I strained mine through a fine mesh sieve to get rid of any seeds or skins. Freeze in a tall container and mix every hour with a wire whisk until the mixture is completely frozen.
Some of the Blueberries are ready to be picked. Yes, I know… More berry picking. This weather is certainly helping everything to ripen.
You can really use any sort of seasonal fruit. Raspberries are really delicious in a sorbet and I found these White raspberries I wanted to use.
To be truthful, I was trying to go with a “Red, White and Blue” theme with the sorbets, but I thought the white raspberries were a little too yellowish. Perhaps a coconut sorbet would have turned out better! Nevertheless, they were delicious, light and refreshing!