Himalayan Blackberry Sorbet with a Kiss of Coconut

June 27, 2011
Author Notes

An ode to the earthy taste of summer…all year long.

Recipe is inspired by my Wild Blackberry Sorbet posted onsite; its sugar content has been modified, with success, using coconut nectar and blackberry honey to make a low glycemic version.

Coconut nectar is a caramel looking sap, rich in nutrients but void of coconut taste; to compensate for this I add a kiss of coconut rum.

The liquid glucose, rum and citrus used, emulsifies nicely; its combination helps lower the freezing process, and to achieve a silky, soft consistency that holds together beautifully when scooped.

Note: each summer I pick the juiciest, fragrant, fresh ripe berries to make this recipe, but off season, due to my impatience for a “taste of summer” I use frozen berries and find they work nicely.

This sorbet recipe sets nicely up to 3 days, but honestly, we never have any left past 3 days!

  • 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 coconut nectar
  • 1/3 cup 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
  • Note: Coconut Secret-coconut nectar can be found at Whole Foods, online, or in most grocery store health food sections.See second photo.
In This Recipe
  1. Instructions are for using a Cuisinart Yogurt-Ice Cream & Sorbet Maker. Place the freezer bowl in the freezer overnight
  2. 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.
  3. OPTIONAL - test the sweetness and adjust it to your taste by stirring extra honey one tablespoon at a time.
  4. 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.
  5. 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.
  6. Otherwise...
  7. 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.
  8. 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.

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