Sorbet time

On my bicycle trip to Iezer mountains after successfully descending almost 1000m I’ve met a bunch of women collecting forest fruits. They asked me:

– you come from the top of the mountains, aren’t you?

– yes, I replied

– so you must have tasted all that ripe bilberry growing near the top (at almost 2400m)

At this point I said nothing since in the foggy, cold and wet morning I could not see, or pay attention at, any bilberry.

When I arrived home I went straight to the market and found a lot of it since it’s bilberry season indeed. I first though about a bilberry cake but since it was much warmer here in the city than in the mountains I decided on the very simple recipe of sorbet. In romanian this is called “sorbet de afine” (not to be confused with serbet) sau “inghetata de afine”.

Bilberry sorbet recipe

Bilberry sorbet


  • 1/2 kg of ripe wild bilberries. The wild one are much more stronger in flavor and staining ability than the cultivated ones.
  • 2 cups of simple syrup = 1 cup sugar + 1 cup water
  • a pinch of salt
  • lemon juice from half a lemon


  • meld sugar in water on a low flame to make simple syrup
  • add bilberries and mix with a blender
  • add a pinch of salt and the lemon juice
  • pour in a glass bowl and store in the fridge until solid
  • if you like stirred sorbet then with a fork mix from time to time to avoid the creation of a large mass as in the sour cherry sorbet I did a few weeks ago
  • best served with a bit of fresh mint (from my mint pot) for a stronger yet subtle flavor
Cherry sorbet recipe

Cherry sorbet

2 Responses

  1. Of course that I know wild bilberries. This is one of the national wild Polish fruits. I love them, and bilberry ice cream are one of my favorite.

  2. Hi Magdalena, isn’t it so simple to make? I’ll just take more care next time when buying the bilberries not to stain my favorite shirt :)

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