Today I want to pay homage to my new home, Seattle. I am absolutely loving living here. It is completely different from my home state (Wisconsin) and my home of the past 8 years (Southern California). I know some people complain about the rain, but honestly, it’s worth it when I get to enjoy gorgeous mountains, beautiful greenery, an awesome growing season for my container garden and like minded foodies! 😉
I have been LOVING these farmers markets. They’re not as big as some of the ones we frequented in Southern California (like the one in Hollywood), but they are jam packed full of AWESOMENESS. One of the awesome things I recently discovered were wild mushrooms and huckleberries. There is a vendor at the Seattle markets that just specializes in collecting wild edibles. How nifty is that? I immediately had to learn more about these fabulous foods so I bought Pacific Feast: A Cook’s Guide to West Coast Foraging and Cuisine. It is jam packed full of wonderful information on foraging and delicious recipes to make with your findings. This is my modification of one of my favorites. Enjoy!
- 1 cup port wine
- 1 cup water
- 1/3 cup honey (more if you prefer sweeter or if your berries are tart)
- 8 cups huckleberries (blueberries work as well)
- In a small saucepan, over medium heat, bring your wine water and honey to a simmer.
- Once simmering, add berries and return it to a simmer.
- Once it has simmered again, remove from heat and cool.
- Puree in a food processor or using an immersion blender. Strain if you prefer a smoother sorbet. I personally don't mind the skins.
- Follow directions on your ice cream maker for freezing. If you don't have one, freeze in a shallow glass baking pan. Cut it into chunks and then run through food processor to smooth it out. Refreeze again for 3-4 hours.
**Note: This recipe is modified from “Huckleberry and Port Wine Sorbet” in Pacific Feast: A Cook’s Guide to West Coast Foraging and Cuisine. PNWers, or those interested in wild edibles, this is a must read!**