Welcome to the official start of summer! The longest day of the year is upon us. How will you celebrate?
My kids? They’re outside, running around like feral animals, basking in the sun’s warm rays and playing with the hose. This is the time of year when they reign supreme–the days belong to them to do with as they please. They are the fairy kings and queens of the forest, the pirates sailing the seven seas, the archaeologists making historic discoveries, the bicycle racers of …whatever circuit bicycle racers have. Their only limitations are daylight and their imaginations. Today, one of them is stretched just a bit to allow more of the other.
Sometimes, they’re limited by their ouchies, too. Black and blue from too zealous a game of tag. Red from a bit of sunburn. (Oops!) The colors of summer. And the colors of this sorbet. Black & Blue & Red All Over, for the blackberries, blueberries, and strawberries that comprise it. Your only limitation is your preference for berries. This indulgence is, quite luckily, pain-free. Make some up today and celebrate the longest day of the year. The experience is pure summer in a bowl.
This sorbet is no ordinary blog post: it comes from #BakeTogether. For those not familiar with hashtags, this is a Twitter group founded by Abby Dodge with the intent of overcoming the distance between us and allowing us all to create something together, even if just once a month. She provides a recipe as a starting point and we all create our own interpretation of it. Who is Abby Dodge? She is a pastry chef, a cookbook author, a contributing editor to Fine Cooking magazine, a food blogger… in short, she brings food to many people through many means. She is a kitchen goddess! I am so pleased to be a part of the group she’s started and contribute for the first time to #BakeTogether. If you’re interested in joining in on the fun, you can read more about it at Abby Dodge’s blog.
- 1 dry quart (about 5 cups) of mixed berries: I used black-, blue-, and strawberries (if you use a lot of berries other than strawberries, you may want to increase to 5½ cups to make up for the seeds you’ll be removing)
- 1 cup mint-infused simple syrup
- 1 Tbsp freshly-squeezed lemon juice
- 1 pinch fine sea salt
- Wash and dry your berries thoroughly. Hull your strawberries and chop them. Remove any lingering stems on the other berries. Add to your blender container and blend until smooth, about one minute. Strain through a fine-mesh sieve into another container to remove the seeds (this is a little time-consuming, but so worth the effort!). Keep in the fridge until completely cooled (will be much quicker if you made the mint simple syrup ahead and are using that already cooled).
- Set your ice cream machine up. Freeze the mixture per manufacturer’s directions. You can eat it soft-serve right out of the machine or transfer to a covered container and put it in the freezer for a few hours to set up more.