Raise your hand if you’ve berry foraging this summer!
To honor one of our favorite pastimes—our Summer Berry Sorbet recipe. It’s INSANELY easy, refreshing, and DELICIOUS!! Put on your sunscreen, grab your buckets, and start picking!
Summer Berry Sorbet RECIPE:
4 cups fresh blackberries
2 cups frozen blueberries
2 tablespoons mezcal
fresh mint as garnish
Squeeze fresh blackberries through a cheesecloth into a bowl. Discard berry solids and keep filtered juice. Combine blackberry juice, frozen blueberries and mezcal in blender and blend until smooth. Pour into an airtight container and freezer overnight.
*Vegan and GF
*Will freeze for up to 1 month
*NO ice cream maker needed
Substitutions:
-Berry mix can be any combo of blueberries, huckleberries, or blackberries.
-Feel free to use tequila instead of mezcal. We prefer mezcal for the smoky + tart combination!
Foraging tips:
-Blueberries and blackberries are in season and ready to pick around the last week of July through mid-August. Huckleberries are ready mid-August to September.
-If picking blackberries: where long sleeves and long pants, those thorns don’t mess around! Bring a long stick to hold pesky branches out of harm’s way while you’re picking.
-Never pick anywhere near busy roads, exhaust is absorbed into the berries!
-Bring your own bucket. We like a large plastic jug, cut open wide for easy catching. Make a rope loop through the handle to tie around your waste. Hands free picking is the best!
