Himalayan Blackberry Sorbet with a Kiss of Coconut

June 27, 2011
1 Rating
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. 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.
  2. OPTIONAL - test the sweetness and adjust it to your taste by stirring extra honey one tablespoon at a time.
  3. 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.
  4. 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.
  5. Otherwise...
  6. 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.
  7. 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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