Vancouver’s 100-Mile Diet: Yogurt-Honey Sorbet with Macerated Blueberries and Jelly of Mead

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Photo By Hamid Attie
With macerated blueberries and honey, this simple sorbet makes going local totally delicious.

Yogurt-Honey Sorbet with Macerated Blueberries and Jelly of Mead
Serves 8

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.

To finish:

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. 

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