Wild Blackberry Sorbet Recipes

WILD BLACKBERRY SORBET

Steps:

• Rinse the berries and put them in a medium saucepan with the water, orange juice, and sugar.
• Bring to a boil and simmer for 5 minutes.
• Strain off and reserve the liquid.
• Press the fruit through a fine sieve, using a rubber spatula or the back of a large spoon.
• Add this fruit puree to the reserved liquid and let cool to room temperature.
• When the blackberry mixture is cool, beat the egg whites until just stiff but not dry.
• While gently beating, slowly pour in the blackberry mixture until fully incorporated.
• Pour the sorbet base into an ice cream maker and freeze according to the manufacturer's instructions.
• When set, transfer the mixture to a freezer container and continue freezing until solid.
• Before serving, let the sorbet sit at room temperature for a few minutes to make scooping easier.

BLACKBERRY SORBET

Steps:

• In a small saucepan, combine the water, corn syrup, and sugar; place pan over medium heat and stir until the sugar dissolves.
• Increas the heat and boil without stirring for 1 minute.
• Turn off the heat and let the mixture cool completely.
• Place the sugar syrup, blackberries, lime juice, and liqueur in a blender; process until smooth.
• If desired, pour the puree through a strainer to remove the seeds.
• Cover and refrigerate until cold.
• Stir the chilled berry puree, then freeze in batches (if necessary) in your ice cream maker following the manufacturer's instructions.
• When finished, the sorbet will be soft but ready to eat.
• For firmer sorbet, transfer mixture to a freezer container; freeze several hours.

BLACKBERRY SORBET

Steps:

• Stir sugar and water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until cold, about 3 hours.
• Puree blackberries with juices and cold syrup to taste in blender until smooth. Strain through fine-meshed sieve into another large bowl; discard seeds. Stir in lemon juice or Limoncello. (The addition of a little alcohol keeps the sorbet's texture scoopable in the freezer.).
• Process berry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours.
• Cane be made 1 week ahead.