Fruit sorbet for the advanced…
I learned that many recipes that later became some of my favorite ones just arose from making use of leftovers and are surprisingly easy to make. So is this one. This Raspberry Dill Sorbet takes so little effort to prepare, but it tastes really exceptional – in a good way.
My intention was to make something for afternoon snacking when I opened the freezer and found some frozen strawberries. Okay, we’re going for a sorbet. But there has to be some oomph in it…
I’m a huge fan of dill and whenever I go grocery shopping I buy a bunch of it, so I still had a whole lot of it in the fridge. “It may be strange to put something like dill into a fruit sorbet.” was my first thought, but then I tried some of it together with the raspberry and I was thrilled. At first I was not sure whether it would just be me who finds this combination absolutely amazing. But it turned out to be: I’m not the only dill lover… Try this recipe and find out if you are too!
- Handful of dill
- Juice of 1/2 orange
- Juice of 1/2 lime
- 200 g raspberries, frozen
- 3 Tbsp maple sirup
- Pinch of cinnamon
- Remove the thick stems of the dill and add to a blender along with the orange and lime juice. Pulse until dill is minced.
- Add the rest of the ingredients and blend until the mixture is smooth. Optional: Adjust to taste with more maple sirup and/or cinnamon.
- Transfer the mixture to a container and let sit in the freezer. Stir occasionally (I did every 15 minutes for 1 hour). The optimal sorbet consistency will be reached after about 1 hour or longer.
- You can also use fresh raspberries, but freezing time will be longer then.