A favorite here is our mixed very berry sorbet, which we optionally flavor with rosemary. We have tons of salal berries each summer. This tiny berry grows on a bush similar to huckleberries which grow wild in our area. The salal berries are not great eating they like huckleberries certainly make great jams and sorbets. When blended with other berries of the season such as blueberries and black berries the combination receives high praise.


You may vary the amount and combination just so you start with the same ratio for the recipe.


  • 2 pounds berries (combination of blueberries, blackberries, salal berries, huckleberries, etc)

  • 1/4 cup agave (honey or cornsyrup)
  • 1 cup superfine sugar
  • pinch of salt
  • sprig of rosemary, whole, optional
  • 1/4-1/2 cup port wine, optional


Bring to boil fruit, sugar, agave, salt, rosemary sprig, if using, and port, if using. Remove from heat. Cool. Remove sprig of rosemary, if using. Puree cooled mixture and strain through fine sieve if you desire a finer texture. Otherwise leave chunky. Pour into freezer and follow ice cream machine maker’s direction. Remove and place in air tight container. Seal and freeze. It should be ready in 4-8 hours.


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