Author Notes: The little Wild Blackberries, without a doubt are the crème de la crème of wild berries; aka Wild Mountain Blackberries or Rubus ursinus. We are waiting for the little wild berries on our property to ripen, pictured is the sorbet I make every year once they are ready. Absolutely the best! - lapadia
Makes 1 quart
- Instructions using a Cuisinart Yogurt-Ice Cream & Sorbet Maker
- Place the freezer bowl in the freezer overnight
- 1/2 cup water
- 1/4 cup corn syrup
- 1/3 cup sugar
- 3 cups blackberries
- 1 tablespoon fresh lime juice
- 3 tablespoons Creme de Cassis
- Combine the water, corn syrup, and sugar in a small sauce pan. Place over medium heat and stir until the sugar dissolves. Raise the heat and boil without stirring for 1 minute.
- Turn off the heat and let the mixture cool completely.
- Place the sugar, syrup, blackberries, lime juice and liqueur in a blender. Process until the mixture is smooth. This will take about 30 seconds.
- Pour the puree through a strainer to remove the seeds – personal choice.
- (If using the little “wild” blackberries don’t really need to strain to remove seeds)
- Chill until cold (about 1/2 hour).
- Turn the machine ON, pour blackberry mixture into freezer bowl and mix until thickened, about 25 – 30 minutes.
- The sorbet will have a soft texture.
- Cover and place the freezer bowl in the freezer or transfer the sorbet to an airtight container and freezer until firm.