Preparation:
Combine water, sugar, lemon zest, and ginger in a heavy saucepan and boil about 5 minutes. Add the mulberries, bring back to the boil, then remove from heat and let cool. Puree briefly in a food processor or blender, strain, and rub the berries to release all juice. Add 1/4 cup each port and lemon juice and taste. It may need a little more sugar or lemon juice depending on the berries. Freeze in a churn or an ice cream maker. Garnish with a splash of port or a squeeze of lemon juice when serving. |
