Blackberry & Coconut Nectar Sorbet...Himalayan Style

By • June 27, 2011 • 16 Comments

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Author Notes: This is an ode to the earthy taste of summer all year long.

Note: I normally wait to pick ripe berries from our property but during the off season, due to my impatience, I sometimes buy frozen Himalayan berries from a local well-known berry patch to make this sorbet. The frozen berries work nicely, however, when in season make sure to choose the juiciest, fragrant fresh berries possible.

This recipe was inspired by my Wild Blackberry Sorbet, onsite, I modified the sugar used with success, to make a low glycemic sorbet using raw coconut nectar and blackberry honey.

Coconut nectar is a rich caramel looking sap, extremely sweet and rich in nutrients but void of the flavor coconut flakes give; to compensate I like to use a coconut flavored rum to bring that flavor profile out.

Liquid glucose combined with the citrus and alcohol used emulsifies nicely, helps to lower the freezing process and achieves a silky, soft consistency that holds together beautifully when scooped.

This sorbet sets nicely up to 3 days, but honestly, we never have any left past 3 days!
lapadia

Makes 1 quart

Instructions are for using a Cuisinart Yogurt-Ice Cream & Sorbet Maker. Place the freezer bowl in the freezer overnight

  • 1/4 cup raw coconut nectar
  • 1/3 cup raw organic honey (I prefer blackberry)
  • 1/2 cup warm water
  • 1 tablespoon fresh lime juice
  • 2 tablespoons coconut liqueur (Malibu Carribbean rum)
  • 1-2 tablespoons extra honey on hand, if needed
  • 3 cups Himalayan blackberries
  1. Combine the nectar, honey, water, lime juice and coconut rum, whisk until incorporated – I like to use a container with a spout and handle, easier for pouring, later.
  2. OPTIONAL - test the sweetness and adjust it to your taste by stirring extra honey one tablespoon at a time.
  3. Place the blackberries and then the honey-nectar mixture into a blender, puree until smooth. This will take about 30 seconds, depends on your blender.
  4. OPTIONAL - Pour puree through a strainer back into the container with spout to remove the seeds. Note: Himalayan berries have large seeds that are undesirable for some people; personally, we don’t mind a little extra crunch and fiber and so I don't strain.
  5. Otherwise...
  6. Assemble your sorbet maker; place the freezer bowl and attachments onto the machine, turn ON, pour the puree into the freezer bowl and let churn until thickened, about 25 – 30 minutes.
  7. Cover the bowl with plastic wrap and place into the freezer or transfer to an airtight container until ready to serve. The sorbet starts out with a soft texture, but sets up nicely over time.

Note: Coconut Secret-coconut nectar can be found at Whole Foods, online, or in most grocery store health food sections.See second photo.

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Lorigoldsby

about 3 years ago lorigoldsby

Such a fresh color! Gorgeous!

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Thanks, Lori! So fresh tasting, too, as was the strawberry sorbet, just made. :)

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

NOTE: I just made this recipe using fresh garden strawberries with success, as I expected would be the case. PS - I like using low GI alternatives vs granulated sugar whenever I can.

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

oops..forget to mention that instead of creme de cassis, I used a raspberry liquor I had on hand, for this one.

Me

about 3 years ago TheWimpyVegetarian

I can totally attest to the absolute wonderfulness of this recipe. I tried it awhile ago without the coconut nectar and loved it then and know I'll love it even more now. On the menu for parties over the holiday weekend!

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Wow, thanks, ChezSuzanne. I like this version better, and I am watching our little wild berries in hopes of being able to pick them before all the critters gobble them up!

Me

about 3 years ago TheWimpyVegetarian

Good luck with that. I have mixed success with all the little critters that traipse through at night.

Me

about 3 years ago wssmom

This is amazing! Would any blackberry do .... I don't think I can find any Himalayan blackberries. Himalayan salt, yes. Blackberries, I don't know :)

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Hi wssmom, and thanks! Himalayan are usually considered an invasive plant around the country, am sure they grow around your area, too. They have a larger seed, that a lot of people don't like, but this can be strained, However I am sure any blackberry will do, in fact, I haven't tried it, but am thinking that blueberries and strawberries would be great if blackberries are not in season...but like I stated I used frozen, because I was impatient for the season...and it all worked out nicely :)

Linda_cooking

about 3 years ago Beautiful, Memorable Food

I like all of the unexpected ingredients you use here to make this a really interesting sounding recipe. I haven't had Himalayan berries and am intrigued.

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Thanks, BMF! I am quite sure Himalayan berries grow around your neck of the woods, they really aren't in season yet, that is more towards the end of summer, however, earlier on, what I call the little "wild" ones - very tasty with little seeds...but hard to find, are ripe.

Dsc_0675-x2a

about 3 years ago Sagegreen

Gorgeous!

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Thanks, Sagegreen!

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Oh, and btw, Sagegreen, so many of your recipes are just that....Gorgeous!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

You truly are the queen of the Himalayan blackberry! I've been pulling out blackberry starts from my flower beds like a mad woman.....grrrr!

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

I just love blackberry, we also have the little wild ones if we can get to them before all the critters! The Himalayan are hard to keep in control...