To celebrate a little baby boy, coming to the Rawn family at the beginning of August. We’re just over 22 weeks along, 18 to go. And we’re really excited :). So excited that Adrian was even willing to eat his sorbet out of miniature mason jars and being photographed doing so.
In the first trimester, I was craving all things citrus and pineapple morning and night. Not as much anymore, but fruit and fruit flavored things (including jelly beans, Starburst and sorbet) still are more appealing than chocolate – which is highly (!) out of the ordinary for me. So, our kitchen has been stocked with lots of fresh and frozen fruit for a mid-day treat or dessert like this light and fresh sorbet.
Most pre-made sorbets are too sweet for us, so we’ve been making some of our own. You can make this sorbet in five minutes with just a few ingredients: wild blueberries, lemon, mint and maple syrup. You could even skip the maple syrup, but it adds a nice hint of sweetness.
Baby Blueberry, Lemon and Mint Sorbet
Time: 5 minutes
• 1.5 cup frozen wild blueberries
• Juice from 1 lemon
• 2 tablespoons pure maple syrup*
• Pinch salt
• 6 fresh mint leaves**
• 2 tablespoons water
• Zest from 1 lemon
Directions: With a mortar and pestle, muddle the mint and salt. Add the blueberries, lemon, maple syrup, water and mint/salt mixture to a blender and pulse until smooth. Divide into 2 small bowls or glasses. Serve right away topped with lemon zest – or, if you have time, freeze for 20 minutes then top with lemon zest.
* If you don’t have maple syrup, sub honey or sugar.
** Don’t skip the mint here – it adds great freshness to the sorbet.