Ice cream is delicious pretty much year round, but there's a certain time when the weather starts to heat up and I just start craving sorbets. Fruity and refreshing, they taste like summer and provide the perfect pick-me-up. Plus, they're a great way to showcase local berries and herbs. Strawberry ice cream — without artificial flavoring — often ends up tasting more like delicious strawberries and cream. But strawberry sorbet is a solid burst to the mouth of pure strawberries.
We still have a while before berry season hits Anchorage, but we’re preparing now: refining our recipes and sampling, sampling, sampling.
Here are our first four sorbets of the season, left to right
Ginger lemongrass - mellow, with a lingering zesty ginger aftertaste
Lemon verbena (steeping last summer’s dried herbs from our friend Dana’s Anchorage garden) - I’d never had this before, but it’s surprisingly addictive
Strawberry lemonade - sweet and tart. Can't wait to infuse mint, basil, etc.
Cherry berry lambic - ooh, fizzy and rich.