Author Notes: This is a re-post, an ode to the earthy taste of summer all year long.
I normally wait to pick ripe berries from our property but because of my off season impatience I will buy frozen Himalayan berries from a local well-known berry patch to make this sorbet. The frozen berries work nicely, but when in season make sure to choose the juiciest, fragrant fresh berries possible.
Inspired by my Wild Blackberry Sorbet, onsite, I modified the sugar and corn syrup, 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. Note: Creme de Cassis works well with a berry base if not in a "coconut mood."
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
- 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.
- OPTIONAL - test the sweetness and adjust it to your taste by stirring extra honey one tablespoon at a time.
- 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.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Coconut
- This recipe was entered in the contest for Your Best Dish in the Raw