Change in plans. The original idea for Sugar High Friday (hosted by Derrick at “An Obsession with Food“) was to create a compelling and off-your-feet sweeping dessert based on elderflower syrup. For whatever reason we couldn’t get/find a proper base recipe to start with – not that we couldn’t find any, just not what we wanted. So I thought of a three berry lime sorbet, as a variation of our still unbeaten basil/lime sorbet (well, the basil/lime sorbet is not really our recipe, but one we did for several dinners and everybody seemed to be blown away by it :). The recipe itself is pretty straight forward and easy to make – no rocket science here :) And don’t search the ingredients for molasses. You’ll have to make the syrup yourself… (the easiest part!)

Defrost berries and rub them through a sieve to get rid of the seeds. Better wear an apron, fruit stains are a nightmare to …

For the molasses: Put the water, the sugar and the lime zest into a pot and bring to the boil. Simmer for about 10 minutes, then let it chill. Add the juice of one lime.

Now add the strained berries to the cooled down syrup-fruit-mix, stir well and either put in a freezer or use an ice cream machine. If you choose to just put it in the freezer, make sure to check back with the sorbet every other hour to crush larger ice crystals and make a uniform slush. You’ll also notice the color of the sorbet change, it will become lighter due to folding in some air. That’s it, sit back and enjoy! O.

PS: I still can’t believe we had left-overs this time, so we tried a new combination. Like you probably can tell (other posts) we have a thing for greek yoghurt and always have some in stock. So I filled half a glass with the yoghurt and the other half with a scoop of semi thawed sorbet. Sweeeeet, I’d say this could develop into a favorite summer dessert…