Himalayan Blackberry Sorbet with a Kiss of Coconut

June 27, 2011
1 Ratings
  • Makes 1 quart
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!

What You'll Need
  • 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.
  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.

See what other Food52ers are saying.

  • lorigoldsby
  • lapadia
  • TheWimpyVegetarian
  • wssmom
  • Beautiful, Memorable Food
    Beautiful, Memorable Food

16 Reviews

lorigoldsby July 4, 2011
Such a fresh color! Gorgeous!
lapadia July 4, 2011
Thanks, Lori! So fresh tasting, too, as was the strawberry sorbet, just made. :)
lapadia July 3, 2011
NOTE: I just made this recipe using fresh garden strawberries with success, as I expected would be the case. PS - I like using low GI alternatives vs granulated sugar whenever I can.
lapadia July 4, 2011
oops..forget to mention that instead of creme de cassis, I used a raspberry liquor I had on hand, for this one.
TheWimpyVegetarian June 29, 2011
I can totally attest to the absolute wonderfulness of this recipe. I tried it awhile ago without the coconut nectar and loved it then and know I'll love it even more now. On the menu for parties over the holiday weekend!
lapadia June 29, 2011
Wow, thanks, ChezSuzanne. I like this version better, and I am watching our little wild berries in hopes of being able to pick them before all the critters gobble them up!
TheWimpyVegetarian June 29, 2011
Good luck with that. I have mixed success with all the little critters that traipse through at night.
wssmom June 28, 2011
This is amazing! Would any blackberry do .... I don't think I can find any Himalayan blackberries. Himalayan salt, yes. Blackberries, I don't know :)
lapadia June 28, 2011
Hi wssmom, and thanks! Himalayan are usually considered an invasive plant around the country, am sure they grow around your area, too. They have a larger seed, that a lot of people don't like, but this can be strained, However I am sure any blackberry will do, in fact, I haven't tried it, but am thinking that blueberries and strawberries would be great if blackberries are not in season...but like I stated I used frozen, because I was impatient for the season...and it all worked out nicely :)
Beautiful, M. June 28, 2011
I like all of the unexpected ingredients you use here to make this a really interesting sounding recipe. I haven't had Himalayan berries and am intrigued.
lapadia June 28, 2011
Thanks, BMF! I am quite sure Himalayan berries grow around your neck of the woods, they really aren't in season yet, that is more towards the end of summer, however, earlier on, what I call the little "wild" ones - very tasty with little seeds...but hard to find, are ripe.
Sagegreen June 28, 2011
lapadia June 28, 2011
Thanks, Sagegreen!
lapadia June 28, 2011
Oh, and btw, Sagegreen, so many of your recipes are just that....Gorgeous!
hardlikearmour June 27, 2011
You truly are the queen of the Himalayan blackberry! I've been pulling out blackberry starts from my flower beds like a mad woman.....grrrr!
lapadia June 28, 2011
I just love blackberry, we also have the little wild ones if we can get to them before all the critters! The Himalayan are hard to keep in control...