03 June 2010

Recipe: Berry tequila sorbet

 So one thing about CSA produce is that it tends to have a short shelf-life, berries in particular.  And with being out of town when our first batch of berries arrived, we decided we needed to do something quick.  This sorbet resulted.

3 c. mixed berries (we used the CSA strawberries, plus some grocery store blueberries and blackberries)
1 c. simple syrup (or to taste)
1 Tbsp. lemon juice (or to taste)
1/2 c. tequila

Combine all in a blender and puree.  Taste and adjust simple syrup and lemon juice to match your palate and the sweetness of the berries.  Press through a very fine mesh sieve to remove all the berry seeds.  Refrigerate for at least an hour.  Process in an ice cream maker for at least 45 minutes.  Store in the freezer in an airtight container.  Serve with finely shredded fresh mint. Try to eat it within a week or so.

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