Turn a sweet-tart invasive raspberry and an herb that grows like a weed into a wildly good, healthy dessert. —Eve Fox
fresh wineberries, rinsed and dried
organic sugar, superfine is best
Lemon balm leaves, cleaned and dried
water for blending
In This Recipe
Lay the clean, drained berries in a single layer on a cookie sheet and place in the freezer until frozen through. It is best to do both this and the next step the day or night before you plan to make the sorbet - just make sure you leave enough time for everything to freeze.
Make the herb-infused simple syrup by combining the water, sugar and herbs in a small heavy-bottomed saucepan and heat over a medium flame until it comes to a boil. Turn it off and let cool completely then strain out the leaves and put the simple syrup in a jar with a lid (I love those glass working jars and lids) in the fridge to chill.
Once the berries are frozen and the simple syrup is cold, you can make the sorbet. Place the frozen berries and and the simple syrup in the bowl of a cuisinart or blender. You may need to add a few teaspoons of ice water to aid in the blending. Continue to process or blend, adding small amounts of the ice water as needed, until smooth. Eat it right away!