September 5, 2013

The Prince

I'm in love with my raspberry bush. It has grown and expanded all by itself to cover parts of my really boring fence. And best of all it produces so many wonderful, big berries with a deep and complex taste.

Today I effortlessly picked 500 grams of berries - and there is at least twice as many left for tomorrow and tomorrow and....

There are many uses for the berries - the one most obvious to Danes is this delicacy. But I've already baked those and made cordial so today I decided to make sorbet.

I blended the fresh berries with the juice of one lime and passed the mush through a sieve to get rid of the little seeds. Then I added a simple sirup made from 1 dl sugar and 1 dl water.

The liquid was poured into a square shallow baking tin and placed in the freezer. I scraped through it after 30 minutes and 1 hour to minimize crystals and got a very nice sorbet out of it.

I don't know if I was already subconsciously planning a cocktail but I certainly had a lot of ideas when the thought hit me. I settled on the tried and true mix of raspberry and gin -but since I knew that the sorbet was on the sweet side I added Campari to balance it out:
  • 3 cl Campari
  • 6 cl Gin - I used Old English Gin 
  • 1 dl of raspberry sorbet
Place everything in a shaker and shake until the shaker is well cold and the sorbet integrated into the gin and Campari.

Pour into glass over ice and garnish with raspberry and pretty flower.

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