Dairy-Free, Dessert, Egg-Free, Evergreen (April - July), Gluten-Free, Nut-Free, Pacific Northwest, Vegan
Comments 6

On the Cutting Down of a Forest: Douglas Fir Tip Sorbet

Douglas Fir Tip sorbet and hazelnut cookies

Three years ago my beloved and I bought our forever home. We’d come together later in life and it took us a while to figure out where and how to live in a way that meets both of our needs. For ten years we searched to find this place we both love and have made our home.

Our sweet forever home visually melts into the backdrop of a 260+ acre forest that also backs the properties of our two neighbors. We have loved the forest for all it gives. Birdsong, shade, the ever-present rustling of the treetops, the pure fresh earthy scent that’s especially noticeable in the early mornings, and the creaks and howls that call from it after dark.

Three dishes of Douglas fir tip sorbet.

Beginning Tuesday, as happens in Oregon, the crop of timber– the entire forest– will be harvested. By September what once was a Douglas Fir forest will be three new homesites. We knew this would happen one day. We just liked to think that one day was 20 years from now.

I am heartbroken.

My husband, who has had something grumbly to say about every clear-cut we’ve ever driven by, has nobly risen to reframe the situation as our “view expansion and sunset enhancement opportunity.” His forward lean and courage is beautiful.

I fleetingly think of changing my name to Butterfly and chaining myself to a tree. Instead I just weep.

Douglas Fir tip sorbet

Our dear neighbors with whom we have shared the glories of this forest gathered this weekend to pay homage to the lush, oxygen-scrubbing, interconnected organism we’ve enjoyed and appreciated. A wake of sorts. Poetry was recited, a tear or two was shed, and we laughed and shared community lore. My hurting heart considered serving Funeral Potatoes but I refrained.

What does one serve on the occasion of a forest being cut down?

We ate from the forest, that’s what we did.

Fir tip sorbet in a glass

Douglas Fir Tip Sorbet or Granita

Course: Dessert
Cuisine: Pacific Northwest
Season: Evergreen (April – July)
Dietary: Dairy-Free, Egg-Free, Gluten-Free, Vegan
Prep Time: 35 minutes
Chill Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 12
Author: Pam Spettel
How does one eat a forest? One little bite of fir tip sorbet at a time! A little resiny and a little limey, this refreshing sorbet or granita makes a wonderful dessert with a hazelnut cookie, or a fantastic palate cleanser between courses. Forage away!
Print Recipe

Equipment

  • Ice Cream Maker/Freezer (optional)

Ingredients

  • cups water, divided
  • cups white sugar
  • ½ lime, zested
  • cups fir tips, packed
  • 1 cup fresh lime juice (about 6 larger limes)
  • ½ cup fresh lemon juice (about 4 medium lemons)
  • 3 Tbsp. Douglas Fir Brandy, champagne, or vodka*

Instructions

  • In a small saucepan combine 2 cups of water, sugar, zest of ½ lime, packed fir tips. Heat, stirring frequently, until the sugar is completely dissolved. Put a lid on the pan and remove from heat. Allow the mixture to sit for 30 minutes. Strain the mixture into an 8-cup measuring cup or mixing bowl.
  • Squeeze the lime and lemon juices. Add the remaining 2½ cups of water and the juices to the strained sugar mixture. Stir in the Douglas Fir brandy, champagne, or vodka. Cover, and chill in the refrigerator 2 hours or overnight.**
  • For sorbet, freeze according to ice cream maker manufacturers instructions. Serve immediately for slushier soft-serve, or harden in the freezer for two hours for scoopable sorbet.

Notes

*If you are making the icy granita version, increase the brandy, champagne, or vodka to 4 Tablespoons.
**If you are making icy granita, skip the chilling step and pour the mixture into a large flat plastic container with lid and place in the freezer. Freeze for at least four hours, scraping every hour or so with a fork to break up chunks and create the fluffy “snow-cone” texture. To serve, rake through the frozen mixture again with a fork to create the fluffy icy texture and serve.

Other Ways to Eat a Forest

Douglas Fir Fettucine Alfredo and another beautiful sad story.

Douglas Fir Shortbread and Healing Conifer Tea from The View From Great Island

Douglas Fir Roasted Amarosa Potatoes Hasselback Style

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6 Comments

  1. My sympathy on the loss of the forest. We live in a small community in a wooded area. About two years ago we had a severe storm and many trees were lost — some blown over roots and all. I miss our trees.

    • Thank you, Genie, for your kindness, and I’m sorry for the loss of your trees, too. The lesson for me at the moment is to see how many things I take for granted until they come under threat. Thankfully Oregon law requires replanting, and for that I’m grateful. It will be another 60 years– not in my lifetime– before the saplings become the forest of today. There’s a little hope tucked into it that way. My best to you.

  2. Nancy Stamm says

    Many happy memories from that forest, I can tell. Is there really such a thing as Douglas fir bandy? Thank you for making us all part of your neighborhood!

  3. Yes, Nancy, Clear Creek Distillery in Portland makes Douglas Fir brandy! There is a link included in the recipe.

  4. Myste says

    What a fitting way to honor this being’s death, by taking it into your bodies, that it may live on through you. I will always cherish my memories and photographs of mushroom hunting with Quinn, beneath that great canopy. My Condolences.

  5. Pingback: Summer Goes Easy: Roasted Peppers, White Beans, Feta + Simple Herb Sauce | 101-Mile Kitchen

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