Ripe strawberries, fresh peaches, and Northwest huckleberries blended and frozen – couldn’t ask for a more refreshing dessert. My husband and I bought a hand-me-down ice cream maker at a club auction over three years ago and it hasn’t moved from its spot in the cupboard until just recently (and for the record, since I broke it out it has now been used three times…). I had some strawberries on their last breath, a couple of peaches, and some frozen huckleberries. I looked around to see what I could make and landed on a sorbet recipe from Full Circle Farms. I changed it up a bit to fit my fruit and here’s what I came up with.

Huckleberry Strawberry Peach Sorbet

1/3 cup granulated sugar
1 1/2 cups of sliced strawberries
1 1/2 cups of frozen (or fresh) huckleberries
2 medium sized peaches, peeled and sliced
2 tablespoons lemon juice
1 pinch of salt
Mint sprigs (optional)
Champagne or sparkling wine (optional)

In a small metal bowl, mix strawberries, huckleberries, and sugar. Let sit, covered for one hour, stirring occasionally until the berries begin to release juices. Blend together strawberries and huckleberries with their juices, peaches, lemon juice, and salt. Puree until smooth and silky. At this point you can use an ice cream maker and follow the manufacturer’s instructions.

If you do not have an ice cream maker, place mixture in a metal bowl and chill for one hour. Then fold the mixture with a spatula for a few minutes and place in freezer. Every five minutes, remove, break up the ice crystal and fold for two to three minutes, then return to the freezer. Continue processing this way until a smooth and soft, but rigid texture is achieved. Scoop into bowls and if desired, serve with a sprig of mint. You may also serve in martini-style or similar glasses and pour Champagne or sparkling wine over the top. Makes 4 single scoop servings.