vodka berry sorbet

July 16, 2012

Photograph by Japhet Alvarez

This weekend I had a group of dear friends in for dinner and served a fantastic, relaxed menu that took very little time to prepare but tasted and looked divine. Since nearly everything could be prepared in advance I had a chance to drink some champagne and enjoy the party.  The leftovers were pretty fabulous the following night too.

Here’s the menu ~

Wafer thin sliced hot Italian salami and a gorgeous creamy blue vein Italian cheese – Gran Bavarese (my current favourite cheese). Served with thinly sliced focaccia.

Maple-glazed barbecued salmon

Tuscan bean and artichoke salad (From A Taste of Wintergreen)

Organic greens with pomegranate and sunflower seeds in a balsamic vinaigrette

Roasted Red Potato Salad with avocados and baby tomatoes (From A Taste of Wintergreen)

Olive and Rosemary Sourdough from our beautiful local bakery – Pan Chancho

Vodka Berry Sorbet with raspberries and pouring cream (From A Taste of Wintergreen). *Recipe below!*

Dark chocolate cereal squares – a no-bake recipe – perfect for summer entertaining

Vodka Berry Sorbet

  • Servings: ~6
  • Difficulty: easy
  • Print
You don’t need to heat up your kitchen to make this glamorous summer dessert. The recipe calls for 4 cups of frozen mixed berries and I often make it with frozen berries but this time I substituted 454 grams (or 1 lb) of fresh, organic strawberries and 1 cup of frozen, wild blueberries. It turned out perfectly.

  • 4 cups of frozen mixed berries (raspberries, strawberries, blueberries, blackberries)
  • 1 over-ripe banana
  • 3-4 ounces of vodka
  • 2 -3  tbsp sugar (icing sugar, white sugar, brown sugar, honey) IF REQUIRED
  • fresh raspberries and mint leaves to garnish, and un-whipped, heavy cream on the side to pour over as desired

What you’ll need: a food processor, an electric mixer, small wineglasses or equivalent for serving

Combine berries, banana, and vodka in the food processor. Whizz until smooth-ish. Taste it to check for sweetness and add sugar if necessary. Freeze for several hours. Remove from freezer after a  couple of hours of freezing and whip with electric beater (I often forget or neglect this step but doing it will result in a slightly creamier texture). Fifteen minutes before serving, remove sorbet from freezer to let thaw slightly. Serve in small wine glasses (finally a use for all those old, too-small wineglasses), garnished with fresh berries and mint leaves if you have them. Put out a small jug with some thick pouring cream for those who can stand the lactose and want the extra calories!

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6 Comments

  • Reply Elly July 16, 2012 at 2:53 pm

    Wow! The site looks amazing and what a great picture from Japhet! I wish I had been at that dinner – looks and sounds AMAZING! Can’t wait to see your next post! Xox

    • Reply Lindy M July 16, 2012 at 3:00 pm

      thanks Elly!! I wish you’d been there too. Japhet is a fabulous photographer and an enthusiastic eater as well! xox

  • Reply Japhet July 17, 2012 at 2:01 am

    I rate this meal a solid 11/10.

    Thanks so much *–<

    • Reply Lindy M July 17, 2012 at 6:56 am

      Thanks Japhet and thanks for the beautiful photograph!

  • Reply Kellie July 17, 2012 at 9:11 am

    If you ever need a taste tester, I’m just down the road!!!

    • Reply Lindy M July 17, 2012 at 9:41 am

      Thanks Kellie – let’s cook…!!!

    I'd love to hear from you...

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