Pickled Blueberry Sorbet

Special equipment

medium saucepan, fine mesh strainer, ice cream maker

Ingredients

serves makes 1 quart, active time 40 minutes, total time 24 hours

• 3/4 cup apple cider vinegar
• 1 3/4 cup water, divided
• 10 black peppercorns
• 1 cinnamon stick
• 2 cloves
• 2 allspice berries
• 2 star anise
• 1/4 teaspoon fennel seeds
• 2 cardamom pods, lightly crushed
• 1 quart blueberries
• 3/4 cup sugar
• 1/2 cup maple syrup

Procedures

1. Place vinegar, 1/4 cup water and spices in a medium saucepan and bring to a simmer over medium heat for 5 minutes. Add berries and simmer another 5 minutes. Remove from heat and allow to cool to room temperature. Add sugar and maple syrup and bring up to a boil, then allow to cook and reduce slightly for 10-15 minutes. Allow to cool to room temperature, then chill for 1-2 days.
   
2. Strain mixture through a fine mesh strainer and stir in between 1 1/4 and 1 1/2 cup cold water, to taste, then process in an ice cream machine according to manufacturer's instructions. Allow to firm up in freezer for at least 2 hours before scooping.

Pickled Purslane

Special equipment

Quart-sized jar

Ingredients

serves Makes 1 quart of pickled purslane, active time 5 minutes, total time 10 minutes

• 1 quart picked purslane tips, tough stems removed
• 1 1/2 cups water
• 1 1/2 cups rice wine vinegar (see note above)
• 3/4 cup sugar
• 2 teaspoons salt

Procedures

1. Pack purslane tips into a quart-sized sealable glass jar. Heat water, vinegar, sugar, and salt in a medium saucepan until steaming hot but not simmering, stirring to dissolve sugar. Pour liquid over purslane (you may have more liquid than you need, fill the jar to the brim). Seal jar tightly and refrigerate until cool. Pickled purslane can be eaten immediately or kept for up to 2 months in the refrigerator.