I must confess, I am a hoarder. Not necessarily of material things, but of the edible, fill-our-bellies-with-good-food, kind of squirrel. I can’t bear to see food go to waste, especially if it can be easily stored for when it is cold outside and a jar of summer fruit is like a warm ray of sunshine. And with the lack of apricots from our tree to heat-process into jars this year I have been more attentive to other garden offerings, and cheap and plentiful local produce.
Luckily, we have had a killer white-fleshed peach crop this season. These heirloom peaches bruise easily so are rarely found at the markets. My Nana remembers them from her youth and tells me they are called ‘Wiggins’. They are the most flavoursome and juiciest peaches I’ve come across, with an almost green flesh – it goes to show that colour is not necessarily an indication of taste! However, because they are very juicy the peaches are not ideal for preserving as they turn to a watery mush (believe me this doesn’t look pretty). So I have been freezing them by simply cutting into eighths then arranging snugly on a lined tray. Once they are frozen solid I transfer the wedges into bags so we have free-flow peach slices for using throughout the year.
I have also been freezing excess blueberries and strawberries. As our blueberry plants are still young (3 years) the harvest is small so I have been scouting the market stalls for large bags of seconds to freeze too. If you have space in your freezer this is far more economical than buying bags of frozen fruit when they are out of season. This summer I have been enjoying making a quick berry sorbet combining frozen berries with fruit cordials to provide a touch of sweetness and complimentary berry flavour. The splash of liquid cordial also helps the fruit move more freely in the processor compared to using a thick liquid sweetener like honey or maple syrup.
I am sure you will love this incredibly simple recipe, it has become a go-to afternoon snack around here.
Earlier this summer Barker's of Geraldine sent me a beautiful sample pack of their new premium crafted botanical range of fruit cordials. They have been a welcome addition to a glass of chilled 'bubbly' water for a low-sugar drink. And the Squeezed Blackcurrants & Blueberries with Elderflower Cordial has become a favourite for making this berry-full sorbet.
1/2 - 2/3 cup frozen blueberries (or use half the quantity blueberries combined with other frozen fruit: strawberries, peaches, apricots, plums, raspberries, boysenberries)
2 tablespoons Barker's of Geraldine Blackcurrants & Blueberries with Elderflower fruit cordial
- Place the berries and fruit cordial into a food processor or blender* (making enough for 3-4 people at a time is ideal as the extra weight of the fruit stops the berries jumping around). Blend in 30 second intervals, stopping to scrap down the sides, until a smooth sorbet consistency is achieved (this can take several minutes to become completely lump-free). Immediately scoop into little serving cups or bowls and eat in the warm summer sun. Or freeze the sorbet by scooping into a lidded container and place in the freezer for 3 hours until firm. To serve the frozen sorbet remove from the freezer 15-20 minutes before scooping so to soften (the low sugar content means the sorbet freezes very solid).
- *If your blender or processor struggles with the frozen fruit then leave to thaw and soften for 10 to 15 minute before blending - this will result in a softer sorbet.
Note: blueberries are a must in this recipe as their jelly-like flesh blends into a smooth and creamy sorbet - usually this is achieved with high amounts of sugar in a traditional sorbet recipe. Combining half blueberries and half other frozen summer fruit will result in a slightly granular texture - but still very delicious!