Yum, Yum, and Yum!
I've been on a sorbet kick lately, being summer and all. Let's see if I can remember the order of things thus far....
- Mojito Sorbet (just like the drink, only frozen)
- Mango/Nectarine/Lemon/Mint Sorbet
- Blueberry/Honey Mango/Lemon Sorbet
The first thing I did for the the blueberry sorbet was cook the blueberries and 1/2 cup of sugar for 20 minutes. Once cooked and cooled, I strained the blueberries through a fine colander. I chopped 4 honey mangoes, threw them in a food processor with the blueberry mixture, zested a lemon and added some of its juice, and threw in a little white wine. I then liquefied all the ingredients in the processor and put them in the sorbet maker. 25 minutes later, deliciousness. It was the perfect sweetness, had a very subtle tartness, it almost tasted like a fruit tea.
This sorbet came after:
- fried breaded oysters
- prawn quesadillas
- homemade guacamole (best ever)
I purchased the oysters and prawns at Wild Salmon Seafood Market at the Fisherman's Terminal in Ballard in Seattle. Great place! The prawns were minutes off the boat, doesn't get any fresher than that!
Wine of the evening:
Wolftrap Boekenhoutskloof Rose (delicious)
The high percentage of syrah in the blend leads to the spicy aromatic nose of wine, the cinsault offers juicy fruit and the mourvedre adds structure and weight.Tasting Notes : A bright brick pink colour with strawberry fruit on the nose and a touch of spice. The palate has the same fruit with a hint of redcurrant, and nice weight to carry it through to the good long finish.
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