We have one growing in a neglected corner of our back yard, and this week I got inspired to pick them. I love to make fresh fruit sorbets all summer in my old electric ice cream maker. Sorbet is made with no dairy, just fruit and water, whereas sherbet has a little bit of dairy (but not as much as a full-fat ice cream). So here's a fabulous Buttermilk Mulberry sherbet. The buttermilk adds a rich creamy tang, and the result is a gorgeous deep purple.
1 cup buttermillk
1/4 cup sugar
Puree everything together in a food processor or blender. Freeze in ice cream maker according to directions, or just put it in the freezer for several hours, stirring it every hour or so.
There's also a great page all about mulberries in ABQ by Dave DeWitt of the fabulous annual Fiery Foods Show. I tried out the Mulberry-Chipotle barbecue sauce, and it was pretty good on chicken, but I wonder if it might be even better on lamb.
And then I was going to make this Mulberry Lime Custard Tart but we ended up eating all the rest of the fresh mulberries before I could get around to it! Oh well, maybe next week, since more seem to be ripening by the minute.
This article was also published on www.ediblesantafe.com!