Recipe for October 2008
Mulberry Sorbet
(Source: "Fruitastic" by Mohana Gill
Mulberry is botanically not a berry but a collective fruit that has been formed by the amalgamation of many flowers. Both the white and black mulberry are native to Asia and were gradually introduced to the rest of the world. The white mulberry was originally cultivated in China for the exclusive purpose of rearing silkworms. Juicy with a sweet taste and a distinct sourness present in younger fruit, the mulberry is usually gathered rather than picked. Mulberry juice is becoming more popular as a health beverage and has been credited with combating chronic diseases of the digestive tract, as well as encouraging gastric juice secretion. Mulberry syrup is used as medicine to protect against liver disease as well as heart and gall bladder diseases.
Mulberries are also widely used in the manufacture of jams and preserves and they add colour and taste to salads. |
Ingredients
- 4 cups Mulberries
- 1 cup Sugar Syrup
- 2 tablespoons Orange Juice
Method
- Put the mulberries and orange juice in the blender and mix well, then add the sugar syrup
- Stir it and then cover and freeze the mixture till it is half set
- Beat the frozen mixture till smooth but don't let it melt
- Re-freeze the mixture in a covered container
- Beat the mixutre again and re-freeze till it is well set
- Serve with fresh berries and caramelised fruit slices
Next recipe in November 2008.
Participate! Send us your favourite recipes!
|
