Mulberry and Anise Hyssop Sorbet

I've been meaning to make a mulberry sorbet for years now, and now finally I'm inspired! I bought some anise hyssop from Marjory (of Sterling Gardens) at the growers' market this weekend. It has a really nice clean, herbal licorice flavor, and I realized it would be great with mulberries. You could also try basil or lemon balm, or any soft herb, if you don't like licorice.

This is actually the easiest sorbet I've ever made - it didn't even require an ice cream maker! This is a great technique for any berry sorbet you might want to make.

2 cups frozen mulberries
1/2 cup sugar
2 T. lime juice
2 sprigs anise hyssop

Put all ingredients into a food processor and blend until smooth. Scoop into a pint container and freeze a few hours or overnight. Serve garnished with anise hyssop.

Note: If you don't have a food processor, you could try a blender but you'd probably have to add a bit of water, which will make the sorbet freeze more solid. A couple of ways to keep it from freezing so hard are to add more sugar, or to use corn syrup instead. Or you could just blend fresh mulberries and then freeze it in an ice cream maker.


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