Wednesday, July 07, 2010

Too Hot To Bake: Blackberry Sorbet

A very dear friend of mine (who has waaaaaayyyy more time on his hands than he should thanks to the Great Nashville Flood of '10) recently found a fantastic blackberry "patch"--if you can call acres of blackberries a patch at all. Anyways, due to his generosity, I acquired some of these beauties yesterday and have been dreaming up yummy things since. Obviously, some are going for jam later so I froze a bit of them (yeah, like 8 cups!) Next, I thought I'd maybe make a bit of sorbet. For those of you who don't know, we've been skipping the icecream around here due to dairy concerns and I've been making lots and lots and lots of sorbet. So much so that Thing 2 smiles and giggles on command when somebody says the very word "sorbet." Don't believe me? Ask Poppop....that was the only reason she let him hold her during our little romp in PA. Yah. So. Sorbet is a big fav over here, and, with the heat and my baby weight, well, you get the picture....I don't feel much like cranking up the hotbox for goodies right now.

I will, however, pull out my food processor and the ice cream machine. Rev her up, Tilly, it's time to make a little magic.

In a small saucepot, add 1/4 cup sugar to 1/2 cup of water and !/4 cup of corn syrup (I'm wondering if honey would have been better for the flavor-?) Also, if you're berries are a little on the tart side, add a bit more sugar). Turn up the heat and stir until all the sugar is dissolved and boil for one minute. Set the pan aside to cool completely.

Meanwhile, to the food processor, add 3 cups of blackberries (fresh or frozen/thawed--and don't you DARE drain off any of that precious juice!). To this, squirt in a tablespoon or two of lime juice. When the sugar water is cooled completely, add it to the blackberries and give her a whirl. Process until completely smooth.

This is your sorbet base. AND, because it is already cooled, you can go ahead and run it in your ice cream machine (according to directions). When it's all chilly willy, freeze it up a bit for a firmer texture.

Now, blackberries are notoriously seedy (kinda like the side streets in Vegas....) so if you are really truely annoyed by them either (1)run the base through a fine-mesh sieve before running it or, (2) um, don't eat blackberries. yeah, that's all I got....

So now Thing 2 can eat her sorbet.


Principalk said...

She can eat her sorbet and I can eat those adorable cheeks.
So I thought I may try this with blueberries, but I don't have the ice cream maker. Really, Courtney, did you think that I would? Talk about lack of tools. You would be mortified by my kitchen.

betty crocker said...

I AM mortified by your kitchen, don't worry. Lol. I have a better blueberry sorbet you might wish for instead-for whatever reason, the berries aren't necessarily interchangeable for sorbets. And icecream makers are suprisingly more affordable than they used to be (says the girl who got her's for free thanks to an auction and a generous father in law!).