Douglas Fir Tip Sorbet or Granita
Servings: 12
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
- 4½ cups water, divided
- 1½ cups white sugar
- ½ lime, zested
- 1½ 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 make 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.