With macerated blueberries and honey, this simple sorbet makes going local totally delicious.
Photo By Hamid Attie
Yogurt-Honey Sorbet with Macerated Blueberries and Jelly of Mead
This tasty treat features two of nature’s wonder foods: antioxidant-rich blueberries and nutrient-packed honey. Finding local honey and berries in most areas of the United States is a snap (try your local farmer’s market or check www.LocalHarvest.org.). Use antibiotic- and hormone-free milk and yogurt from local dairies, if possible.
4 1/2 cups plain whole-milk yogurt, plus a little more for plating
1 cup plus 3 1/2 teaspoons honey
1 1/2 cups whole milk
1 cup blueberries
1 1⁄4 cups mead
2 sheets gelatin
To make sorbet:
1. Bring yogurt, 1 cup honey and milk to a simmer over low heat. Strain and chill mixture for a minimum of 2 hours (overnight is better).
2. Churn in ice-cream maker, freeze.
To make macerated blueberries:
1. Combine berries and 3½ teaspoons honey; reserve in fridge for about30 minutes.
To make jelly of mead:
1. Place mead in a small pan and bring to a simmer; carefully light mead to burn off alcohol.
2. Rehydrate gelatin sheets by soaking briefly in water.
3. Add rehydrated gelatin to warm mead, strain and chill for 3 to 5 hours.
1. Chill 8 plates.
2. Take some yogurt and draw a pleasing pattern on the plates. Place 2 scoops of sorbet on each plate, then evenly divide the berries and jelly of mead. Finish the plates with some of the liquid extracted from the berries.