How pretty they look again: the Rowans-trees. Besides mushrooms, one of the very first signs of Autumn, because it’s leaves, are turning bright red and orange and are already covered in clusters of bright orange and red berries. Since I’ve just seen birds eating these so far, I always thought they were poisonous (bright colours in the natural kingdom can be a warning for such isn’t it).
So I just admired them. No problem in a country like Sweden: here grow plenty of berries. But all of a sudden it’s everywhere on the internet: Rowan-berries contain plenty of useful antioxidants and C vitamins, improve digestion, prevent certain cancers etc. Worth a try, so I picked some. I discovered that they taste awfully bitter when you just eat them raw from the tree! I decided to make a sorbet of them since I know the taste of berries changes when you make jam or ice-cream of them. A surprisingly good combination: this sorbet tastes sweet with a hint of bitterness all in one bite: delicious.
Sugar water/syrup
First, make the sugar water/syrup. Cook 1 litre water with 500 gr sugar
The berries
Pour the warm water over the berries (500/700 gr) and warm up to 70 degrees Celsius. Add a cinnamon stick.
Cool down, mix with a mixer and add the juice of one lemon. Drain through a fine sieve and pour in the ice-machine. Add ¼ egg-white half a minute before your sorbet is ready.
Tastes well with a crispy almond cookie or a meringue nest.