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...
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.
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.
In This Recipe
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.
Turn off the heat and let the mixture cool completely.
Place the cooled mixture, blackberries, lime juice, and liqueur in a blender. Process until the mixture is smooth. This will take about 30 seconds.
Pour the puree through a strainer to remove the seeds – or your personal choice. I don't strain the little seeds.
Chill until cold (about 1/2 hour).
Turn the machine ON, pour blackberry mixture into freezer bowl and mix until thickened, about 25 – 30 minutes.
The sorbet will have a soft texture.
Cover and place the freezer bowl in the freezer or transfer the sorbet to an airtight container and freeze until firm.