This morning I have an hour just for myself! The young one needs a haircut and his father is about to take him to a barber shop. That is never an easy job. The seven year old doesn’t understand the point of cutting his hair as it will grow back again and that makes him unhappy. He is a child who embraces logic so I tease him by saying that if he doesn’t cut his hair it’ll grow so long, maybe down to his feet and he won’t be able to do anything, including making a new lego building. I assume that the fact that he had to stop playing with lego blocks in order to go to the barber shop is what made him unhappy in the first place. He looks at me and his eyes are saying, “Mum your imagination is beyond me,” but he goes to the barber’s giving up his logic as deep down he knows a haircut is much needed.
Now I am sitting on my sofa in front of a large window, looking at the blue sky and the rays shining through the Christmas tree on our balcony. If I look long enough at that bright sky and those fluffy white clouds would I be able to feel summer in the middle of winter? The picture is tricky as it looks so real, and if I didn’t have an extra layer of clothing on me and the window in front of me closed to stop the cold from coming in, I would easily believe my eyes. I guess life combines imagination and reality all the time, but at the same time it gives us a chance to choose the preference.
On this particular morning it is hard to decide, so I choose to take an illogical action to make a sorbet in the middle of winter, purely in order to bring a dash of summer to our table. The three berries sorbet and its wonderful taste and glorious colour will make us smile as I am smiling right now looking at those fluffy clouds. And it’ll certainly ease the irrational circle of “growing hair – barber shop visits”.
Making sorbet is one of the easiest tasks in the kitchen, and I am not just saying this! The beauty is that you get a delightfully refreshing treat. The only trick is to have the right amount of the three ingredients: fruit, water and sugar. The right balance of water and sugar in particular is the key to a successful sorbet! If there is more water than we need, the sorbet will become crystallised and not smooth, and if we don’t have enough sugar the same will happen.
As much as we like using seasonal produce, this is tricky in itself as in a country as big as Australia there is alway a season for certain fruits or vegetables and it’s only a matter of day or two to ship them across the country. Strawberries and raspberries are not in season in Victoria, but you can find them in Queensland and maybe WA. The ones that are hard to find even when in season are blackberries, so I used the frozen ones, as we all really like them. It worked fine.
Three berries sorbet
300 g strawberries
300 g raspberries
100 g blackberries (I used frozen ones )
200 ml water
200 g sugar
juice of 1 lemon
Pour water into a saucepan, add the sugar and keep on a low heat until the sugar dissolves.
Blend all the fruits into the blender, add lemon juice and dissolved sugar into it. Once all is combined transfer into a container that can go in the freezer.
Leave it in the freezer for at least 4 hours before serving.