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!
—lapadia
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Ingredients
- Instructions are for using a Cuisinart Yogurt-Ice Cream & Sorbet Maker. Place the freezer bowl in the freezer overnight
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1/4 cup coconut nectar
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1/3 cup organic honey (I prefer blackberry)
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1/2 cup warm water
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1 tablespoon fresh lime juice
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2 tablespoons coconut liqueur (Malibu Carribbean rum)
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1-2 tablespoons extra honey on hand, if needed
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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.
Directions
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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.
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OPTIONAL - test the sweetness and adjust it to your taste by stirring extra honey one tablespoon at a time.
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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.
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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.
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Otherwise...
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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.
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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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