Ahhh, summer.
Lazy, sunny, sweat pouring from every square inch of me summer.
I nearly died just picking these berries in the backyard. It’s at least 116 degrees. Okay. Maybe not 116. And maybe I shouldn’t complain so much, as I did just have to step off my patio and up into the yard, not trudge through creeks and forests and fireswamps full of ROUS’s like Jon does everyday at work. And I got to wear my pajamas and plop the berries into an empty sandbucket. And then go to the pool.
So I guess I have it pretty good.
Actually, now that I have made this sorbetto, I have it even better.
Sorbetto, in case you were wondering, is just like sorbet, but uses substantially less water when making it. That gives you more bang for your bite – nothing but the good stuff. In this case – black, harvest gold, and bright red raspberries, as well as a few fresh blueberries. We are berry people here at Casa Whetzel, and this year our berry patch runneth over. Heck, just to prove it to you – here’s a look at our little patch of berry heaven…
