Author Notes
Last summer we were in the middle of a construction project. I had been making the occasional treats to take out to the crew and when asked if they had any flavor requests the responses were "fruit" and "something with booze". So thanks to Brook and Max, the inspiration behind this recipe. —Andrea Mazrim
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Ingredients
- Juniper-Rosemary Simple Syrup
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1/2 cup
Water
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1/2 cup
Sugar
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1 sprig
Rosemary
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5
Juniper Berries
- Blueberry Gin sorbet
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1 pound
Fresh or frozen blueberries
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1/4(or more) cups
Gin
-
1/2 cup
Juniper-Rosemary simple syrup
Directions
- Juniper-Rosemary Simple Syrup
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Bring all ingredients to the boil. Let simmer for 1 minute, remove from heat at let steep for 1 hour. Strain the cooled liquid to remove solids.
- Blueberry Gin sorbet
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Process all ingredients in blender until smooth. Push through fine mesh strainer into clean container. If you are making a double batch it helps to put it in the freezer for 1-2hours as sorbets are sometimes hard to freeze. Then freeze in your ice cream maker according to manufacturers instructions.
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