Thursday, June 17, 2010
I've been trying for months to create the perfect berry sorbet, with the just-right ratio of water to berries for great texture. I finally succeeded with this recipe. Using frozen berries and the right amount of added water and sugar makes this sorbet creamy and perfectly sweet.
Blackberry Sorbet Recipe
1 lb of frozen whole blackberries (16 oz. bag)
1/2 cup sugar -OR- 1/3 cup of light agave nectar
1/2 cup water
Put the frozen blackberries in a medium-sized pot. Add the water and agave or sugar and heat it to boiling over High heat. Reduce heat and simmer for 3 minutes. Let the mixture cool in the refrigerator for a couple of hours, and then pour it into a blender and "liquify" it. Pour the liquified blackberries through a mesh strainer to strain out the seeds. Add the seedless blackberry puree to an automatic ice cream maker to make the sorbet (I run the ice cream maker for 16 minutes). Makes 1 pint (2 cups) of sorbet.