Blackberry And Vodka Sorbet With Mixed Berries Recipes
BLACKBERRY FLAVOURED VODKA RECIPE
Steps:
- Wash the blackberries and place them in a sterilised 1.5 litre preserving jar.
- Add the sugar and lightly crush the berries with the sugar.
- Pour over the vodka, seal the jar and shake. Leave to infuse in a cool place for 2-4 weeks.
- Strain the vodka into a bottle. Serve your delicious blackberry vodka chilled, preferably from the freezer.
Nutrition Facts : Calories 77 kcal, Carbohydrate 19 g, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
BLACKBERRY AND VODKA SORBET WITH MIXED BERRIES
From the Bathers' Pavillion in Balmoral, Australia. If you can't find superfine sugar, place granulated sugar in your food processor for around a minute.
Provided by Yogachef
Categories Frozen Desserts
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place blackberries into blender, and process until smooth.
- Press the puree through a sieve or strainer into a medium-sized bowl, discarding seeds.
- Add 3/4 cup of sugar, 1/3 cup lime juice, 1/4 cup of vodka, the lemon juice and liqueur to the blackberry puree, stirring well.
- Pour mixture into ice cream freezer, and freeze according to the manufacturer instructions. When complete, spoon sorbet into freezer-safe container; cover and freeze until firm.
- Combine the remaining 1/4 cup of sugar, the remaining 1/3 cup lime juice, strawberries, blueberries, and 1/3 cup of vodka in a large bowl, stirring gently. Let stand 2 hours.
- Spoon 3/4 cup of strawberry mix into dessert glasses and top with 1/2 cup of sorbet.
BLACKBERRY SORBET
Categories Blender Ice Cream Machine Dessert Frozen Dessert Blackberry Summer Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Stir sugar and 1 cup water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.
- Working in batches, puree blackberries with juices and cold syrup in blender until smooth. Strain into another large bowl; discard seeds. Stir in lemon juice.
- Process berry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. (Can be made 1 week ahead. Keep frozen.)
- Using large spoon, scoop out flesh from watermelon, leaving rind intact and forming bowl (reserve melon for another use or serve alongside sorbet, if desired). Drain excess juice from watermelon bowl. Cover and chill watermelon bowl until cold.
- Scoop sorbet into watermelon bowl. Garnish with fresh blackberries.
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- Process peaches, yogurt, vodka, salt, and ¼ cup honey in a food processor or blender until smooth. Pour peach mixture into a loaf pan (a metal pan will conduct cold more efficiently than tempered glass) and place a piece of parchment paper on top, pressing directly onto surface. Freeze until sorbet is firm, about 6 hours.
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