I feel like one of those bad people – a politician, for example – who promises to give you free and warm school lunches, but never gets around to do it. Not that I've actually promised you anything, but I feel obliged to share Norwegian Christmas treats here on Ferdakost and whaddya know, I haven't done that just yet. Why? Well, for starters, I'm quite busy. Really, very ruddy busy. And then there's the little detail of me completely losing my blogging-mojo.
Usually I wouldn't make a sorbet in the middle of December, when frankly the last thing you need is cold food. But I just couldn't resist and besides, seasons hav enever stopped me. What I wanted was sorbet, and so sorbet was what I made. Besides, sorbets are fuss-free and ridiculously easy to make. After looking at my private collection of sorbet recipes, I settled on Canelle & Vanille's Cranberry and Citrus Sorbet, which probably would fit the season better, but I only had blueberries and red currants. It worked well. I really love the mixture of the sour red currants with the rather sweet and mellow blueberries, mixed together the acid citrus juices. The sorbet was really alongside the rather sweet krumkaker; it balanced the sweet-scales rather well :)
Mum even liked it.
|Berry & Citrus Sorbet |
Adapted from Canelle & Vanille's Cranberry & Citrus Sorbet
340 g. fresh or frozen berries, washed (I used 170 g. blueberries/170 g. red currants)
500 ml. water
250 g. superfine caster sugar
60 ml. freshly-squeezed orange juice
60 ml. freshly-squeezed lemon juice
1/4 tsp. sea salt
1.Combine all ingredients in a medium saucepan and cook over medium high heat until the berries are soft, about 15 minutes.Transfer the mixture to a blender and puree it or cook it until the berries are limp and flattend, and pour the mixture through a sieve, making sure to remove all the leftover berry parts. Let cool completely.
2.Transfer to the refrigerator and chill thoroughly for 2 to 4 hours. Churn in the ice cream machine according to manufacturer's instructions. Freeze the sorbet until hard. Or place in freezer for about four hours (or until it's stiff), making sure to stir once in a while. I like to stir approx. every half-hour.
|Bær- og sitrussorbet|
Oppskrift frå Canelle og Vanille si Cranberry & Citrus Sorbet
340. frosne eller ferske bær (eg brukte 170 g. blåbær/170 g. rips)
500 ml. vatn
250 g. fint sukker (finare enn vanleg sukker, men ikkje melis!)
60 ml. nypressa appelsinsaft
60 ml. nypressa sitronsaft
1/4 ts. havsalt
1.Bland alle ingrediensane saman og kok i ei gryte over mediumsvarme. Dette tar omlag 15 minutt. Ha i ein blender og purée blandinga, eller kok blandinga til bæra er flate og slappe. Hell blandinga i ein sil og ta vekk alle bærrestane. Avkjøl heilt.
2.Ha blandinga i kjøleskapet i omlag 2-4 timar, og hell i ein iskremmaskin. Alternativt kan du leggja blandinga i frysaren i omlag fire timar, eller til blandinga er stiv. Rør i ny og ned. Eg likar å røra omlag kvar halvtime.