Mulberry (or blackberry) sorbet with lime on meringue nests

I do love mulberries; the light tart-sweet flavour 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 flavour, 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, adding 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 cream, sorbets, and everything frozen. The recipes are always fabulous. I sometimes have to hide this book, so I do not make too many goodies. If there is one ice cream book you need, this is it!

For more fabulous recipes from this cookbook, click here.

Ingredients:

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 of 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 well—taste for sweet and tart. The puree 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 frozen, 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 done, 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. You should be able to make six generous nests on the baking sheet.

Bake for 1-1 1/2 hours. Please turn off the oven and leave it for another hour. They are done when they feel dry and lift off easily from the parchment paper.

To assemble:

Lay a meringue on a plate and top with a scoop of the sorbet. Garnish with slivered almonds. Serve immediately.