Wild Blackberry Sorbet
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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.
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almost 3 years ago Sagegreen
What a color! Gorgeous.
almost 3 years ago lapadia
Thanks for your tips using agave. There is something about the blackberry flavor that makes you want to keep eating, at least it doesn't have the higher fat content ice creams do! PS - any tips on why when I hit the "reply to this" button to reply to a reply is creates a new comment instead...everytime for me anyway?
almost 3 years ago TheWimpyVegetarian
Sounds like you're doing the right things on reply, but for some reason it's not working correctly. The button that doesn't work for me is the one that notifies me if I get a response / comment to anything I've put out there to the community, so I know there are some things that aren't quite working right yet.
almost 3 years ago drbabs
Barbara is a trusted source on General Cooking.
@ChezSuzanne, I had the same problem--I wasn't being notified and wasn't getting private messages either. It turned out that my email provider had some kind of spam filter that was preventing all Food52 emails from getting through. I set up a dedicated gmail account and had Food52 change my email address (contact editors@Food52.com) and I have gotten all my messages ever since.
almost 3 years ago lapadia
Hi, I am so glad you liked! I have agave nectar on hand but have not used it with sorbet or ice cream, am going to try this!
almost 3 years ago TheWimpyVegetarian
I did a 1-for-1 switch and it worked great. I warmed up the *simple syrup* just enough that everything combined thoroughly but didn't need to come to a boil since I wasn't making it with granulated sugar. My only problem was that I wanted to eat it all last night :-)
almost 3 years ago lapadia
Your welcome...Enjoy!
almost 3 years ago TheWimpyVegetarian
I made this tonight for dessert. It was fabulous! I really really love it! The only change I made was to switch out the sugar for agave nectar, which likely didn't affect the flavor. I just loved the flavor and the texture of this sorbet. Thanks!!!!
almost 3 years ago TheWimpyVegetarian
I love blackberries and am all over this recipe for sorbet. It's saved and I'm making it as soon as possible!!! The blackberries at our markets look wonderful right now. Thanks for posting this!