Ingredients

• 1 packet of 10 oz frozen Frog Hollow Mulberries
• 2 limes
• 1/4 cup sugar
• 1 cup + 1/2 cup water
• 1 tsp Jodhana Cumin
• 4 Baraka Cardamom pods
• 1/2 tsp Aranya Black Pepper
• 1/4 tsp salt (preferably black salt)

Methods

1. ​​​​​​Begin by preparing the mulberries. Gently rinse them under cold water and remove any stems.
2. Zest one of the limes, then juice both limes and set the zest and juice aside. 
3. In a small saucepan, combine 1 cup of water and sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved. 
4. Add mulberries, lime juice and zest, cardamom pods, cumin, black pepper, and salt. Let the mulberries break down a bit for about 2 minutes.
5. Transfer the mixture to a blender and blend until smooth. Pour the mixture through a fine-mesh sieve to remove any seeds or pulp. Add an additional 1/2 cup of water through the pulp to extract as much flavor as possible. 
6. Transfer the strained mixture to a shallow dish and chill in the fridge for 6 hours or overnight. 
7. If using an ice cream maker: 
   a. Churn the mixture according to the manufacturer's instructions until it reaches a sorbet-like consistency. 
   b. Once the sorbet is ready, scoop it into bowls and serve immediately. 
8. If you don't have an ice cream maker: 
   a. Place the blended mixture in a container, such as a tin loaf or a glass container and freeze it. After a couple of hours, check it and break the ice with a fork. Let it rest in the freezer for at least 12 hours or overnight for better results. 
   b. Take it out of the freezer 10 minutes before serving and enjoy!

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