Chef Matt Bennett of Sybaris restaurant in Albany, Oregon prepares a menu inspired by food traditions of Oregon’s Kalapuya tribe.
Recipe: Huckleberry Sorbet
Summary: From a menu inspired by indigenous food of the Pacific Northwest served at James Beard House
- 1 pound huckleberries, cleaned (or substitute blueberries, thawed if frozen)
- 1 cup sugar
- 2 tablespoons corn syrup
- 1 pint water
- Put huckleberries in a strong blender. Bring sugar, corn syrup and water to a boil to dissolve sugar. Cool slightly. Carefully pour the hot syrup into the blender. Puree, strain and chill overnight before churning in ice cream freezer according to the manufacturer’s directions.
Chef Matt Bennett puts together his Toasted Honey-Douglas Fir Ice Cream and Huckleberry Sorbet Bombe for the James Beard House menu.