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I know berries don’t actually grow in winter. But imagine for a second icy raspberries and blueberries hanging heavy down from their bushes as you walk through a snow-covered forest. In my mind, at least, it’s a tranquil and serene image. Also, there is something strangely uplifting to have a fresh summer berry in winter time. It brings a certain atmosphere of spring slowly approaching. In this wild berry sorbet, I used raspberries and blueberries, but any wild berries will do. The recipe takes a little time – mostly waiting on your part, though – but when it comes out of the freezer it is a truly refreshing winter dessert.
170 grams or 6 oz. of blueberries (fresh or frozen doesn’t matter)
290 grams or 10.2 oz. of raspberries (fresh or frozen)
85 grams or 3 oz. of Tagatesse
2 teaspoons of vanilla essence (unsweetened)
2 lemon wedges (juice)
1 small egg white
Place the blueberries, raspberries, Tagatesse, vanilla essence and lemon juice in a non-stick saucepan. Mix everything together over low heat, until the Tagatesse is dissolved.
Turn up the heat a little and allow the mixture to thicken while simmering for 5-10 minutes. I recommend breaking up the blueberries unless you have a strong blender or food processor.
Cool the sorbet mixture for 10 minutes, then pour it into a plastic container and place in the freezer for 3 hours.
Remove the sorbet from the freezer, place it in your blender and blend until it becomes a smooth mixture. This is to break up the ice crystals and make sure we get a wild berry sorbet, not just frozen wild berries.
Place the sorbet back in the plastic container and freeze for another 2 hours.
Remove the sorbet from the freezer and place it back in your blender. Add the egg white and blend until the sorbet gets the velvet consistency of a smoothie.
Place the wild berry sorbet back in the freezer and freeze for at least another 4 hours before serving. Then you can enjoy the comforting freshness of berries slowly making their way back as spring and summer approaches 🙂