6 December 2011

Blueberry, Red Currant & Citrus Sorbet

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. 
Perhaps it's pure laziness, simple stress or blogger's PMS, I don't know, I haven't been in the mood to blog lately, and it's making me kind of sad. For the past year, I have ceaselessly been baking, cooking and writing all about my travels and experiences in the kitchen. Now that blogging/making food is not part of what was my (nearly!) daily routine, I feel like there's nothing left for me to do. Lest this turns into a teenage drama ''oh, my life is so hard!'' post, let me explain. A few weeks ago, my grandfather and good friend, my morfar, died suddenly, and ever since then, I haven't had much of an appetite. I don't know if this is a normal response, or whether there's something wrong with me, but along with my appetite for food, I also lost my appetite for photography and writing. 

It occurred to me the other day that morfar's death may be the reason behind the disappearance of all the things I love, and so I thought I'd make something in his honour. I've made bits and bobs these past few weeks, but not as fiercely as I used to, and I certainly haven't photographed much. With all the other things going on, the last thing I wanted to worry about was perfect lighting, background, good shots and accessories. There simply has not been any room in my head for it, but now, ladies and gentlemen, I'm happy to say that I'm back! 

That is, I still don't have any appetite, but I'm eager to expand my photography skills once again, and my writing-mojo is up and running. I felt I needed to be psychologically ready to blog before I began reviewing my food, so as to give it a fair trial.

Anyway, one of the foods I associate most with morfar are berries, as he used to have these gigantic fields filled with raspberries, black and red currants and strawberries. Every time I came to visit, my grandparents would serve lushes desserts made by berries alone, or berries with cream and sugar. My grandmother would spend large parts of the summer inside, filling jar after jar with delicious, homemade jam of all kinds. And every time I stopped by, morfar would spread a thick layer of fresh raspberry jam on his bread or lapper, making sure everybody knew just how good fresh jam was. 

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.

2 comment (s):

K said...

Så godt det ser ut, selv i dette trista, kalda været.

Marion said...

:) Det er jo difor me treng litt trøst :D

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