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.

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: Ice Cream & Frozen Desserts|Desserts|Fruit|Blackberries|Ice Cream

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