Wild Blackberry Sorbet

By • August 13, 2010 12 Comments

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Author Notes: This berry variety is absolutely the crème de la crème of blackberries aka Wild Mountain Blackberries or Rubus ursinus - its scientific name. The smell and taste scream summertime!

These are native to the Pacific Northwest; they normally grow closer to the ground, its seeds are tiny, unnoticeable in comparison to other blackberry varieties. Take note: these are not the large blackberries that grow abundantly on tall bushes in backyards and on hillsides.

I’ve seen this variety at Amazon - a bit pricey but for this recipe and the right occasion, worth it as far as I am concerned. http://www.amazon.com/Wild-Mountain-Blackberries-1-gallon/dp/B0001KZ8RO

Anyway, every year we wait for the little berries on our property to ripen to make this sorbet…hopefully the wild critters, including bear, do not get to them first!

*Inspired by the Ultimate Ice Cream book; I made their berry sorbet, as written, before testing and modifying with a partial liquid glucose content in place of all granulated sugar, and adding a liqueur in place of the blackberry syrup originally called for.
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 coconut nectar or honey
  • 1/3 cup sugar
  • 3 cups of the little wild blackberries
  • 1 tablespoon fresh lime juice
  • 2 tablespoons Creme de Cassis
  • Note: coconut nectar can be found at Whole Foods, online, or in most grocery store health food sections.
  1. Combine the water, coconut nectar (or honey), and granulated 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.
  2. Turn off the heat and let the mixture cool completely.
  3. Place the cooled mixture, blackberries, lime juice, and liqueur in a blender. Process until the mixture is smooth. This will take about 30 seconds.
  4. Pour the puree through a strainer to remove the seeds – or your personal choice. I don't strain the little seeds.
  5. Chill until cold (about 1/2 hour).
  6. Turn the machine ON, pour blackberry mixture into freezer bowl and mix until thickened, about 25 – 30 minutes.
  7. The sorbet will have a soft texture.
  8. Cover and place the freezer bowl in the freezer or transfer the sorbet to an airtight container and freeze until firm.

More Great Recipes: Fruit|Desserts|Ice Cream & Frozen Desserts|Blackberries|Ice Cream

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Comments (12) Questions (0)

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Bc343245-99fb-4d2b-8579-9bf9c485181e--me

about 2 years ago TheWimpyVegetarian

I've made this so many times and love it just as much as the first time I made it. This is wonderful, Linda !

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about 2 years ago lapadia

Hi Susan! I remember when you first made it, it seems like yesterday, yet we've both made so many others since; can't wait for the little wild berries to ripen this year!!

Bc343245-99fb-4d2b-8579-9bf9c485181e--me

about 2 years ago TheWimpyVegetarian

It DOES seem like yesterday, doesn't it. But the date on your post is over 2 1/2 years ago ! Scary ! Making it again once I see these berries :-)

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about 5 years ago Sagegreen

What a color! Gorgeous.

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about 5 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?

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about 5 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.

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about 5 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 [email protected]) and I have gotten all my messages ever since.

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about 5 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!

Bc343245-99fb-4d2b-8579-9bf9c485181e--me

about 5 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 :-)

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about 5 years ago lapadia

Your welcome...Enjoy!

Bc343245-99fb-4d2b-8579-9bf9c485181e--me

about 5 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!!!!

Bc343245-99fb-4d2b-8579-9bf9c485181e--me

about 5 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!