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.
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.