“I put everything I can into the mulberry of my mind and hope that it is going to ferment and make a decent wine. How that process happens, I’m sorry to tell you, I can’t describe.”
John Hurt

Mulberry Strawberry Buttermilk Sorbet & Mulberry Jam Mulberry Strawberry Buttermilk Sorbet & Mulberry Jam! Here we go round the mulberry bush tree, and looks like I’m going to stay right under it! We’re enjoying a very short and very sweet mulberry season. I feel so inspired! Seems like it’s going to be mulberries all the way.


Mulberries are actually a good source of raw food protein, a rarity in the fruit kingdom. They are also a good source of magnesium, potassium, riboflavin, iron, calcium, vitamin C, and fiber. One of the mulberry’s greatest health assets is it’s high concentration of resveratrol, an antioxidant currently being studied for its effects on heart health.

Mulberry Strawberry Buttermilk Sorbet 1The sudden mulberry distraction {maybe madness} arrived unannounced as usual. This post is more about the story around the fruit, than the sorbet or jam itself. The latter would barely spin a tale, though the sorbet recipe is a real winner!

Mulberry Strawberry Buttermilk Sorbet A large number of us joined the very large hearted and talented Neel at Learn Food Photography to polish our photography knowledge and skills. A few of you might know that I am still very lost about the technicalities behind the camera and am a compulsive auto shooter.

Learning food photography...So thanks to this 30 day exercise, we are down almost 3 weeks doing what we like to do best. That includes virtually meeting and interacting with a huge like minded community. {The photograph below is one of my favourite shots from last week.}

Day 17 – Create Harmony and BalanceIn addition to some serious photog learning, the interactions are also a huge take away. It’s fascinating to see how food photography can reunite folk from India to Mexico!Mulberry Jam Together we’ve played with light, angles, DOF, backgrounds, props, diffusers and so much more. Maybe you can catch bits in my photographs. You can see the sorbet in many different hues, from an early morning shot, to a rather deep pink late evening one. An enriching experience!

Mulberry Strawberry Buttermilk Sorbet & Mulberry Jam 4It was on the forum that I chanced upon a photograph of mulberries that Ozan from Turkey shared. That made me sit up. What happened to our mulberry season? Why didn’t I remember? Man Friday was immediately summoned and commissioned with ‘the mulberry task’.

MulberriesHe never fails…never! He soon brought me a bag of pretty, juicy mulberries, sweet as sweet could be. Morning saw me stirring mulberry jam! Nothing to the recipe. Just the berries with equal sugar, a vanilla bean, a dash of lime juice.  I threw in some aged balsamic too. Simmered until soft over low heat, then cooked until it thickened somewhat. TADA! Jam! No pectin, nothing!

Mulberry Jam I get a HUGE bagful every alternate day. I’ve frozen some. Throw them into smoothies for the kids. A strawberry mulberry smoothie is beautiful. Then I wanted to make something I’ve waited long to  make, a buttermilk sorbet. I added some mulberries  instead of just a strawberry sorbet. Delightful!

Mulberry Strawberry Buttermilk Sorbet This mixed berry sorbet is light, refreshing, summery and beautiful! I shot it in many different ways in the ongoing LFP exercise. It included styling – napkins, garnish, Pinterest inspiration etc. I got some right shots, and some very wrong.  So much fun, and so much to learn.

Mulberry Strawberry Buttermilk Sorbet It was three days of ‘mulberry shots‘! Another huge bagful came in this morning so the head is buzzing with mulberry coloured thoughts again. Any recipe suggestions are more than welcome. Hopefully I’ll have another mulberry centric post out this month!

Mulberry Strawberry Buttermilk Sorbet Until then, please help yourself to really really refreshing and pretty Mulberry Strawberry Buttermilk Sorbet. The Mulberry Jam is quite sweet and makes for a nice addition in a berry dessert sauce, added to whipped cream into a fool, dolloped over breakfast cereal or slathered onto a warm buttery toast! I love cooking in season!


Recipe:Mulberry Strawberry Buttermilk Sorbet 
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Summary: Sweet, tangy, refreshing, light, the berry buttermilk sorbet is addictive good. Great way to use summer berries. Makes about 1 ltr.

Prep Time: 15 minutes
Total Time: 40 minutes

  • 200g mulberries, frozen
  • 200g strawberries, frozen
  • 150g vanilla sugar
  • 2 tbsp kirsch
  • Juice of 1 lime
  • 500ml buttermilk, frozen in ice cube tray {for Thermomix recipe}


  1. Thermomix
  2. Place all ingredients in bowl of TM and process at speed 10 for a minute at a time until pulverized to smooth consistency  Use TM scraper to scrape down sides now and then.
  3. Transfer to freezer safe bowl and freeze until desired {or serve immediately!}
  4. Ice cream maker
  5. Remove the stems of the mulberries if you like {I didn’t}
  6. Place all the ingredients in bowl of processor and blend well until smooth. Taste and adjust sugar if required.
  7. Pour into ice cream maker and follow manufacturer instructions.

Recipe: Mulberry Jam
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Summary: Sweet, simple and full of berry goodness, this is another great way to use the seasonal berry. Makes about 2 jars.

Prep Time: 15 minutes
Total Time: 30 minutes

  • 500g mulberries
  • 500g sugar
  • 1 vanilla bean
  • Juice of 1 lime
  • 2 tbsp balsamic vinegar


  1. Pull out the stems of the mulberries.
  2. Place the berries  in a heavy bottom saucepan, crush them with the back of a spoon so that they release their juices. Bring to a simmering boil, then add the remaining ingredients.
  3. Reduce heat to a low simmer and cook to desired consistency, about 15 minutes.
  4. Transfer to sterilised jars. I refrigerated mine as I didn’t seal them.


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“Sometimes the most important thing in a whole day is the rest we take between two deep breaths.”
Etty Hillesum

Caramelised Onion & Garlic Jam The other day I got a package from Britannia Foods with samples of their recently launched snacks, ‘Snackuits‘, which offered the promise of a break from baking; something that looked like the kids would enjoy. I must be a glutton for punishment because even though I was absolutely exhausted, I decided to make some Caramelised Onion & Garlic Jam to go with it!Caramelised Onion & Garlic JamThe morning saw a tiring pizza session, absolutely delicious, but gosh, so much work!! Preheating the oven to make a batch of balsamic roasted strawberries for these Hot Cross Buns I was annoyed with myself. It was bugging that the oven was on, had some extra room and I hadn’t got my act together in time to bake something alongside.  It’s a happy feeling to know you can kill two birds with one stone …  catch my drift? Does that happen to you sometimes?Caramelised Onion & Garlic JamPouring in the balsamic vinegar I remembered earlier references to an onion jam that used balsamic vinegar but the recipes I recall were all stove top. Figured I could roast onions in balsamic vinegar and brown sugar alongside the strawberries. Something sweet and something ‘savoury sweet‘ …nice!Caramelised Onion & Garlic Jam

Caramelised Onion & Garlic Jam Garlic had to be in there because roasting garlic brings out the sweeter side of it. We are a garlic loving family. It’s something that just seems to make life better, even on tiring old days! Being in the kitchen, creating, baking, stirring is all pretty unwinding and relaxing on most days! Summer is here so I’m up pretty early much to the dogs excitement. She takes a chunk out of my earlier free mornings, but she is so CUTE that I don’t mind it!Caramelised Onion & Garlic Jam I had those Snackuits in my head. Light, crisp cracker like biscuits would go well with a smoky oniony garlicky jam! If the crackers were a little bigger, they would make a nice base for canapes, great cocktail snacks. They do look pretty versatile, and taste rather good!!Caramelised Onion & Garlic Jam

Tired of being bogged down with family chores and responsibilities? Now take some time off for yourself! Your ultimate happy snack is here to help you break life’s monotony and have some girl fun. Let your hair down and show people the witty-whacky side of you. Chilling out and gossiping with your girl gang, Snackuits gives you the license to show your fun side and break free!

Britannia Industries is one of India’s leading Food companies and a leader in the Bakery and Dairy segments in the Indian marketplace. It’s latest launch is 50-50 Snackuits giving every modern day homemaker the option of guilt-free snacking. It’s baked, has cut back on cholesterol, MSG, Trans Fat and oil. With flavours from gourmet food cuisines across the world  & the goodness of biscuits, 50-50 Snackuits has a unique combination of stimulating flavours that bring alive the gourmet taste of authentic Swiss Cheese, Chinese cuisine & Italian pizzas.

Caramelised Onion & Garlic JamI was quite surprised at these tasty little bites. The balance of flavours, the spices and the crispiness are certainly addictive. The kids gave them high fives and I have to agree! The market has recently seen baked chips making a foray, but IMHO, these have stolen a few points from those! My little bag of samples had 2 of the flavours Chinese Hot & Sweet and Pizza Italiano, both quite nice! I believe there is a 3rd flavour too, but that was missing from my sample bag … Caramelised Onion & Garlic JamThe portions are small, snack sized, enough for a single little bowlful. The blend of spices is good and both flavours were really well received by the kids, which I find really shouts the verdict out loud. I found them very slightly on the saltier side but I guess that’s just the mother in me taking note. I’d give them a 9/10 … wonderful tasty bites, handy to have on hand!Caramelised Onion & Garlic JamI served them with the Caramelised Onion & Garlic Jam and the ‘now beginning to get pretty tiresome‘ pre-teen lapped it up asking for more. Did I say the portions are small, though good for the price {Rs10 for small bag}? A small bag of chips costs the same, and these were much much better. I would love to keep a couple of bags on hand … I really liked them!Caramelised Onion & Garlic Jam

Caramelised Onion & Garlic Jam Ran them past the ‘not so tiring any more’ teen and she loved them. Offered her onion jam, and she went “EWWWW. Nevah!!” After much cajoling and convincing, a little blackmailing, I finally got her to taste some. She enjoyed it, though hesitatingly said, “Would you mind not calling it jam please? I don’t like the idea of onions in jam!!Hmmm …Caramelised Onion & Garlic JamSo go on, if you live here in India grab a bag of these Snackuits next time you are at the grocery store and tell me if you like them. And if you aren’t in India, grab some onions and make some Caramelised Onion & Garlic Jam. Make more than what I made because its pretty darned addictive and hits all the good spots in the most delightful way. I LOVED it. Sweet and savoury is right up my street, add garlic and I sing out LOUD! This did not disappoint!Caramelised Onion & Garlic Jam

{Disclaimer: I have not received any remuneration from Britannia or any agency for this post. This is my personal opinion on the product which I have reviewed.}

[print_this]Recipe: Caramelised Onion & Garlic Jam
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Summary: A different take on what we traditionally think of as jam. This is pretty darned addictive and hits all the good spots in the most delightful way. A ‘smoky oniony garlicky’ jam that pairs well with crackers, rolls, canapes, bread, pizza etc!

Prep Time: 10 minutes
Total Time: 1 hour 20 minutes minutes

  • 4 onions, sliced fine
  • 6 cloves of garlic, whole with peel
  • 3 tbsp brown sugar
  • 3 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • Dash of sea salt


  1. Toss the onions in 2 tbsp olive oil, brown sugar and balsamic vinegar. Place the whole garlic cloves in a piece of foil and drizzle the remaining 1 tbsp olive oil over it.
  2. Turn the onions into an oven proof casserole, make a small nest in the centre and place the foil in the middle.
  3. Roast at 190C for about an hour until the edges begin to brown. {I like to do this as I bake something else alongside, or then bake a large portion as this keeps for long}
  4. Remove from oven. When the garlic cloves are cool enough to handle, squeeze the roasted garlic out. Discard the peels and place the roasted onions, garlic and sea salt in a heavy bottom pan.
  5. Taste and adjust the brown sugar or/and balsamic vinegar as required. Simmer on low with little water added if it is too dry for about 10 minutes for the flavours to mature. Cool and store in a glass jar in the fridge.


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Also find me on The Rabid Baker, The Times of India

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