Salmonberry Sorbet to Celebrate My 3rd Anniversary

Today, I am celebrating the 3rd year of my blog! My goals for this year are to blog on a more frequent basis as I have let other endeavors get in my way to personal growth and success.

This year, I have discovered a lot about myself and a newfound love for being in the woods and learning about the edible qualities of many plants. I’ve also learned a new term – Wildcrafting – which is defined as gathering herbs, plants, fungi from the wild just as our ancestors once did.

One of my newest loves are Salmonberries (Rubus spectabilis)This relative to the raspberry grows in abundance in the forest of the Pacific Northwest and was very important to the indigenous peoples of this land. These orange berries were typically consumed with salmon or mixed with its roe, hence where the name is derived.

How-To Identify Salmonberry


Salmonberries have a gorgeous, deep pink flower on plants that range anywhere from one to several feet. Berries transition from salmon color to deep ruby red as they mature and ripen. In the PNW, the picking season is early May to late June. The berries are a bit tart, but can be made into delicious jams, candy, jelly and wine. Being the foodie that I am, I had to take it up another notch and use them in Balsamic Roasted Strawberry, Rhubarb and Salmonberry Sorbet.

Making Sorbet


Balsamic Roasted Strawberry, Rhubarb & Salmoberry Sorbet

  • Servings: 8-10
  • Difficulty: easy
  • Print

A cool, refreshing, Wildcraft-inspired sorbet recipe perfect for a hot summer day


  • 1 1/2 lbs strawberries – stems removed, halved or quartered
  • 1/2 lb of salmonberry berries
  • 1/2 lb of rhubarb
  • 1/4 cup of honey (or white sugar)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon vanilla
  • Cracked black pepper, to taste
  • Optional: Fresh mint to top



  1. Preheat oven to 350 degrees F
  2. Place strawberries, rhubarb and salmonberries on a sheet tray. Drizzle with balsamic vinegar, honey and season with black pepper. Bake for approximately 25 minutes.
  3. Transfer mixture to a blender (Vitamix is preferred) and puree until smooth. Taste mixture to see if it suits you – add more honey, vanilla or black pepper where necessary.
  4. Run through sieve to remove all seeds then run through blender again. Chill in refrigerator.
  5. Once chilled transfer mixture to ice cream maker and follow manufacturers direction.
  6. Serve topped with mint and enjoy!



About P.S. I ♥ Peas

Ever since I was a child, I remember falling in love with flowers. My first flower memory was being intrigued by the blooms of Bleeding Heart (Dicentra). Love of nature and art led me into pursuing a degree in horticulture & landscape design. For 15+ years, I worked for different wholesale companies including Proven Winners, Spring Meadow Nursery (Proven Winners ColorChoice Flowering Shrubs) and Zelenka Nursery. Then in 2013, I started my own business Flora & Fauna Media, which specializes in public relations outreach from social media to media publications. Now, I am focusing on being a Stay-At-Home mom and my writing career. I garden on less than an acre of property near Seattle, Washington. Making the most of my space was extremely important to efficiency, which led to removing lots of grass. Now, our property is a sanctuary filled with fruits (blueberries, apples, strawberries, raspberries, cantaloupe, fig and huckleberries), vegetables (kale, beets, peas, tomatoes, squash, potatoes, cardoon, zucchini, green beans, peppers, tomatillos and sorrel) and herbs (rosemary, chives, thyme, mint, oregano, lemon verbena, pineapple sage and sage). Growing our own food is an important mission to me and with a young child teaching is valuable knowledge to pass down generation after generation . If you teach a man to garden, he will eat for life! My husband and I love to cook together. We find new recipes and try them weekly. Wildcrafting has become a fun additional to this pastime. Harvesting stinging nettles or dandelions and making them into something that is edible and delicious is so rewarding.
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