Blackberry Sorbet

Rose McAvoy

While the recipe indicates blackberries this process can easily be used to make sorbet from raspberries or other juicy summer berries. The resulting dessert is very sweet. To balance the sweetness consider serving along side a bit of vanilla ice cream or a few simply flavored wafer cookies.

5 from 1 vote

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Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Ingredients

1 ½ cups water
1 cup sugar
3 cups fresh blackberries rinsed and air dried
3 tablespoon fresh lemon juice from 1 lemon

Instructions

Combine the water and sugar in a sauce pan and heat over medium-high. Allow the liquid to boil. Stir frequently and continue cooking until the sugar dissolves and the syrup turns clear. Should only take a minute or two. If using raw sugar the liquid will be brownish.
Add the clean and dry blackberries to the syrup and allow the liquid to resume boiling over medium-high heat. Stir constantly to prevent burning and cook until the berries soften. This can take 2-5 minutes.
Remove from the heat and strain the berries through a fine sieve into a bowl. Use the back of a spoon or spatula to mash the berries into the mesh until all the juice has been pressed out. Toss the remaining pulp. Stir the lemon juice into the blackberry liquid.
Refrigerate the finished sorbet base for 3 or more hours before pouring into your ice cream maker. Prepare the sorbet according to the ice cream manufacturer’s instructions. Sorbet should come out soft and fluffy and hold its texture for up to a week in the freezer.

Notes

The Williams-Sonoma recipe indicates this process will yield 1 ½ cups of liquid and 1 pint of sorbet. In my experience this yields about 4 cups of liquid and more than a quart of sorbet.