Although June is now upon us, the Galilee still bears the beauty of spring, with the lush green hills, the wild flowers still in bloom and trees laden with the new seasons crop.

The spring harvest has begun in the Golan, Northern Israel and fruit picking is a family outing,  picking the berries and cherries that laden the trees in these lovely late spring early summer months, before the real heat hits hard.

Mulberries, a superfood in its own right through its high Vitamin C content and antioxidant properties, deck the trees with their ripe red fruit with a deep purple hue, ready for turning into jam, chutney or dark red sorbet.

mulberry sorbet

recipe: mulberry sorbet

• 750g washed, fresh mulberries
• 200g caster sugar
• 250mls water
• 1/2 juice of lemon
• 2 tablespoons of cassis (blackcurrant liqueur) or elderflower cordial
• mint or edible flowers for garnish

put the caster sugar, water & lemon juice in a pan
bring to the boil & simmer for a few minutes until all the sugar has dissolved
remove from the hob to cool completely
place the mulberries in food processor & puree until a pulp, add cassis or elderflower, if using add puree to sugar syrup, mix well then chill in refrigerator for 6-8 hours
churn mixture in an ice cream maker, following instructions for sorbet
put back in freezer & serve with mint or edible flowers as garnish…..