The Recipe for Blackberry Sorbet
A decidedly tart finish to supper, our family prefers to prepare this wholesome, antioxidant-rich dessert without additional sweetener, appreciating, instead, the full flavor of local blackberries frozen at their height of ripeness. For those of you who may prefer a little sweetness to balance out the potent, tart flavor of the blackberries, consider adding up to ¼ cup raw wildflower or orchard blossom honey. This recipe was featured in March’s recipe cards, enter code MARCH25 at checkout for 25% off.
Ingredients for Blackberry Sorbet
- 4 cups whole, frozen blackberries
- 2 to 3 tablespoons filtered water
- up to ¼ cup raw honey (optional)
Method for Preparing Blackberry Sorbet
- Allow your frozen whole blackberries to thaw for about fifteen to twenty minutes.
- After about twenty minutes, combine blackberry, filtered water and honey, if you’re using it, in a food processor.
- Pulse repeatedly to break up the berries, then process until the sorbet is smooth.
- Serve immediately, or, if the blackberry sorbet is too soft, pour it into a container and freeze it for a few hours – stirring periodically to break up any ice crystals that may form.
SERVING SUGGESTION: Try serving blackberry sorbet topped with fresh cream, crème fraîche or even plain yogurt and sprinkling of chopped fresh mint.
YIELD: 6 – 8 servings
TIME: 15 minutes (to thaw berries), 5 minutes (to process sorbet)
[from Nourished Kitchen]
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