Berries, herbs, and gin – a match made in my own voluptuary heaven. A few weeks ago I tried a berry rosemary gelato featured at my favorite neighborhood bar, Dolce Vita, and it was ridiculously divine. The addition of savory herbs to desserts may seem objectionable, but in proper proportion, a hint of rosemary, basil, thyme, or sage brings an unexpected brightness to boozy gelatin. Per Dolce Vita bartender Sam’s suggestion, I paired my berry rosemary gelatin with gin. Made from juniper berries and other natural botanicals, gin is perfect for pairing with savory herbs. The resulting gelatin mold was lovely (thanks to the combination of strawberries, raspberries, and blackberries), fruity, herby, and overall yummy.
Recipe for 5.25 cups
- 3 packets Knox gelatin
- ½ cup water (for blooming gelatin)
- ¾ cup water (for syrup)
- Juice of one small lemon, zest reserved
- 2 tablespoons fresh rosemary leaves
- ¾ cup sugar
- 2 ½ cups berries, pureed and strained (I used a combination of strawberries, raspberries, and blackberries)
- 1 cup gin
Put ½ cup of cold water in a medium bowl and sprinkle 3 packets of gelatin on top of the water. Set bowl aside.
Put water and sugar over medium heat and bring to a low boil until sugar dissolves. Remove from heat and add lemon zest and rosemary. Let stew for 10-minutes. Strain the syrup, reheat, and add to the bloomed gelatin. Stir until gelatin dissolves. Stir in pureed berries (remember to strain!), lemon juice, and gin. Spoon mixture into mold(s). Put in refrigerator until set, at least 4 hours.