Blackberry Recipe – Blackberry Sorbet Recipe
The blackberry harvest has been awesome this year – actually it’s been the only year we’ve had any kind of a harvest from the blackberries so it’s been wonderful to have so many. We’ve been enjoying them with sugar and I made a delicious blackberry cobbler. The hubby came in with a big bowl full and I wondered what to do with them. I was going to make a cheesecake but he also presented me with more carrots which led to my making a carrot cake (or two) so instead I went another direction with the blackberries.
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Blackberry Sorbet
2 lbs blackberries, fresh or frozen
1 lemon
1 cup granulated sugar
1 1/4 cup water, divided
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Puree the blackberries and run them through a sieve to remove the seeds.
Use 1/4 cup of the water as needed in pureeing the berries and stirring through the sieve.
Add the remaining cup of water and the cup of sugar to a small pot and heat until the sugar melts.
Cool the sugar mixture and then add to the blackberry mixture.
Juice the lemon and add to the mixture.
Refrigerate the mixture until quite cold and then follow the directions for your ice cream maker.
How Was the Blackberry Recipe?
This was some seriously good sorbet. It was delightfully tart and still had the fresh flavor of the blackberries. I’ve already pureed a second batch of blackberries to freeze for a batch of sorbet sometime this winter. That will be a real treat. And if blackberries aren’t your favorite try my Strawberry Lemonade Sorbet. It’s delicious.
