1859 Summer 2009

Home Grown Recipes
Bella:
A Marionberry Martini
from "minT" in PorTlanD
4 lemon quarters, cut in the middle of the
flesh down to but not through the rind
superfine sugar
1 cup vodka
1 ounce triple sec
1 ounce fresh lemon juice
1 ounce simple syrup
1 ounce marionberry puree
Simple syrup:
in a saucepan, heat 2 cups sugar and 2 cups
water. cover and simmer for 2 minutes, until
sugar dissolves. when the syrup is cool, pour it
into a glass jar with a lid. keeps in refrigerator
up to to 6 months.
Prepare four 9-ounce martini glasses:
rub the cut lemon around the rims, moistening
a 1-inch-wide band. sprinkle the sugar on a
small plate and coat the rims. chill the glasses
until serving time.
Marionberry puree:
1 cup whole marionberries, fresh or thawed
frozen. Process berries in food processor until
smooth. strain through a fine mesh sieve to remove
seeds. Yields 1/2 cup puree. can be kept
in the refrigerator for 3-4 days or can be frozen
for up to 1 month.
Make and Shake:
fill a martini shaker with ice and add the
vodka, triple sec, lemon juice, simple syrup and
marionberry puree. shake robustly for 10 seconds
and strain into glasses. serve immediately.
You can make superfine sugar by processing
granulated sugar in a food processor or blender
for 1 minute.