Updated: Jul 19, 2022
I do love mulberries, the light tart-sweet flavor is beautiful. The wild grown mulberries we get here are small, delicate and delicious. This is the season for them and I have been enjoying these by the bucket, and occasionally cook with them too.
This sorbet is phenomenal. The crushed mulberries explode with flavor, bright, sweet and are accented with the hint of lime. This is a sorbet that you will not stop enjoying. The crunch of the delicate meringue base makes this dish beautiful and adds a touch of cream and texture to the sorbet. This sorbet is definitely a dessert that will stay on my summer menus.
This is my go to book for ice creams, sorbets and everything frozen. The recipes are always fabulous, I sometimes have to hide this book so I do not make to many goodies from it. If there is one ice cream book you need, this is it!
For more fabulous recipes from this cookbook, click here.
For the sorbet:
4 cups mulberries or blackberries
1 cup water
2/3 cup sugar
Juice of 1 lime
Slivered almonds, to garnish
For the Meringues (makes 6-7):
3 egg whites, at room temperature
Pinch of salt
1/2 cup sugar
A few drops vanilla extract (Sprig Gourmet preferred)
1/4 cup confectioner's sugar
To make the sorbet:
Add the berries, water and sugar to a blender and purée till very smooth. Pass through a fine-mesh strainer to remove any bits and pieces. Add the lime juice and mix in well. taste for sweet and tart. The pure2e should be sweet-tart with the subtle hint of lime.
Churn in the freezer on the sorbet or ice cream setting. Alternatively freeze in the freezer, tossing the mix with a fork till forzen, about 8 hours.
To make the Meringues:
Heat the oven to 200 F.
Line a baking tray with parchment paper.
Beat the egg whites and salt with a hand blender on medium speed till frothy.
Increase the speed to medium-high and beat till the eggs begin to hold their shape. Add the sugar in a slow stream while continuing to beat. When the sugar is over, add the vanilla extract.
Continue to beat the eggs on high till they are stiff and glossy and hold a firm peak. Sift in the confectioner's sugar and fold in quickly with a silicone spatula.
Add one generously heaped tablespoon of the stiff egg whites to the parchment paper an
easier to work with. You should be able to make 6 generous nests on the baking sheet.
Bake for 1 hour. Turn off the oven and leave for another hour in the oven. They are done when they feel dry an lift off easily from the parchment paper.
Lay a meringue on a plate and top with a scoop of the sorbet. Garnish with slivered almonds. Serve immediately.