Saturday, June 7, 2008

Blackberry Sorbet

In response to this ridiculous heat spell that seems to have hit central Ohio with a vengeance, I thought that the best thing to make would be sorbet! I absolutely love sorbet, I'd even be so bold as to say that I enjoy it more than a big scoop of ice cream. I love how light and crisp if feels on your tongue and the way it melts, needless to say, I find it to be very delicious.


I also absolutely love using my awesome Kitchen Aid stand mixer with the ice cream bowl attachment...it's just down right fantastic! Once the warm weather rolls around, my friends and family lovingly become my taste testers for the ice creams and sorbets I choose to make for them. So, to start off the frozen treats season, I highly recommend you try your hand at this recipe.

Blackberry Sorbet
Courtesy of Williams-Sonoma

1 1/2 cups water
1 cup sugar
3 cups fresh blackberries
3 tablespoons fresh lemon juice

Combine the water and sugar in a heavy saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar is dissolved and the mixture is clear, about 1 minute.

Add the blackberries to the syrup and bring back to a boil. Reduce heat to medium and simmer, stirring constantly, until the berries are soft and beginning to dissolve, about 2 minutes.

Strain the mixture through a fine mesh sieve into a bowl, pressing on the berries with the back of a spoon. Toss the berry pulp and seeds. Add the lemon juice and mix well. Cover and refrigerate until chilled, at least 3 hours or up to 8 hours. (I did everything up to this point the night before)


Pour the blackberry syrup into the ice cream maker and freeze according to the manufacturer's instructions, usually about 15 to 25 minutes. Transfer the sorbet to a freezer-safe container and freeze until firm and enjoy!!!!


This is such a quick and easy recipe to do if you have the proper equipment. And if you plan ahead and make the blackberry syrup the night before, you'll be enjoying your home made sorbet in no time! That, and I must say, I feel a little less guilty eating mass amounts of sorbet rather than going strait for the ice cream. Enjoy!

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