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Blackberry Sorbet

blackberry sorbet by The Culinary ChaseIt’s the subtle changes in the weather when I start to notice a shift as we slowly drift out of summer and into autumn. I know, shhh! not so loud but it’s true.

The sunlight looks different as it lands in areas of the house and the air smells different. As I was rinsing the blackberries a subtle breeze came through the kitchen window – the kind that signals things are changing. I remember my mom years ago saying something similar but at the time I really didn’t take notice. The summer harvest is a time of year I enjoy as local produce becomes more abundant. Blackberries (also known as brambleberry, dewberry) are loaded with nutrients and have one of the highest antioxidant levels of all fruits. For more health benefits, visit the Huffington Post article.  Another sorbet to add to my list of simple desserts to make.

Makes 4 cups
adapted from Honey & Jam

2 cups water
2 Earl Grey tea bags
1 cup sugar
3 cups fresh blackberries
1 to 2 tablespoons fresh lemon juice

blackberries by The Culinary ChaseIn a pot, bring water to a boil. Remove pot from heat and add tea tags. Allow to steep 5 minutes then remove tea bags. Add sugar to the tea infused water and heat until sugar dissolves. Cool. Purée berries in a food processor and then push through a mesh sieve to remove the seeds. Add puréed berries and lemon juice to the tea mixture. Pour into a container and freeze until solid.

The Culinary Chase’s Note: This summertime treat is a gorgeous color and the flavor was amazing!   Enjoy!

The post Blackberry Sorbet appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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