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1
Combine berries in a large bowl.
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2
Stir in saft.
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3
Cover and refrigerate until cold, stirring twice, for up to two hours.
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4
Let stand at room temperature for 10 minutes before serving.
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5
Serve with Elderflower Sherbet and Cardamom Biscotti.
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6
SAFT:.
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7
Bring fruit, ginger, and water to a simmer in a large pot.
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8
Cook until fruit is soft, 10-15 minutes.
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9
Let cool slightly, then strain through a cheesecloth-lined sieve into a large saucepan, pressing on fruit.
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10
(Press gently to prevent syrup from becoming cloudy.)
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11
Discard fruit, Add sugar and taste, adding more as needed to reach desired sweetness.
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12
Bring juice mixture to a gentle simmer, stirring often until sugar dissolves.
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13
Add mint, and cook over medium-high heat, stirring often, until liquid reduces to a light syrup, about 15 minutes.
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14
You should have about 8 cups.
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15
Transfer syrup to sterilized jars or air-tight containers.
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16
Cover and refrigerate for up to 3 months.
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17
ELDERFLOWER SHERBET:.
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18
Prepare an ice-water bath.
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19
Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar.
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20
Cook until syrupy, about 2 minutes.
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21
Mix buttermilk, milk, cordial in a medium bowl, and whisk in sugar syrup.
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22
Place bowl in ice-water bath.
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23
Freeze mixrure in an ice cream maker according to manufacturer's directions.
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24
Transfer to a large container and freeze until firm, about 1 hour.
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25
Sherbet can be frozen for up to 5 days.
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26
CARDAMOM BISCOTTI:.
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27
Preheat oven 325F Place rack in center of oven.
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28
Sift flour, baking powder, and pinch of salt into a large bowl.
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29
Mix almonds, cardamom, and 1/2 cup plus 2 tablespoons sugar into flour mixture.
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30
Beat eggs and vanilla, then mix into dry ingredients until well combined.
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31
Turn dough out onto a lightly floured surface.
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32
Roll dough into a 9 x 2-inch log.
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33
Transfer to a parchment lined baking sheet.
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34
press gently to flatten top.
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35
Bake until pale gold and lightly cracked, about 30 minutes.
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36
Lightly beat egg white, then brush on biscotti.
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37
Sprinkle remaining 2 tablespoons sugar.
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38
Bake 25 minutes.
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39
Let cool for 20 minutes on baking sheet on wire rack.
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40
Transfer to a cutting board.
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41
Using a serrated knife, cut dough into 1/4 inch slices.
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42
Place slices, flat slices, flat sides down, on baking sheet, and bake until golden brown and crisp, 15-18 minutes.
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43
Transfer biscotti to wire rack, and let cool completely.
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44
Biscotti can be stored for up to 3 days.
