Before the birds discovered them, at the beginning of this week, I had great gobs of black raspberries covering the bushes that just keep finding new corners of the garden to occupy. As they started to ripen, I picked as many as I could each day. Then, I slacked off on Monday, and on Tuesday morning I woke to the delighted sounds of the birds who’d found them. Now I think they must hang out watching the berries ripen from the trees, or maybe they pick them at night, because even if I go out two or three times a day, every ripe berry gets picked before I can get near it. I’m sure some kind of netting would protect them, but they’re tucked into such random and hard to access spots already, I think the netting would just ensure that no one gets any. But before the birds swooped in, there were even more than my son could smoosh across his face, even more than either of us could eat in one sitting. And so I froze about 12 ounces of them. Now that I realize there won’t be any more, they’ve become a precious commodity. I don’t want to waste them all on one dish, but believe it or not I still have 8 oz of frozen blueberries left over from the flats of them that I got last summer, and those I’m dying to finally empty out. So blueberry-black raspeberry sorbet it is! And just because I’m on an herb kick, make that blueberry-black-raspberry-mint sorbet. Yum.
Blueberry-Black Raspberry-Mint Sorbet
2 cups sugar
2 cups water
10 mint leaves
8 oz frozen blueberries
4 oz. frozen black raspberries
4 tsp. lemon juice
Bring the sugar, water, and mint leaves to a boil, then simmer until the sugar is completely dissolved, about 5 minutes. Strain into a small bowl and put into a larger bowl filled with ice and water. Let cool for about 30 minutes. Meanwhile, puree the berries in a food processor. Stir everything together in a large bowl. Put into an ice cream maker and chill. Finish off in freezer.