For a taste of summer, no matter what the season, make this blackberry sorbet recipe. It uses a bit less sugar than most other versions, so the resultant flavor is one of pure, fresh-picked blackberries.
Cook's note: A tablespoon of vodka is added to the sorbet to produce an airy quality in the finished product. It can be omitted, but the sorbet will have a harder, more chunky texture as a result.
- 8 cups fresh blackberries (substitute frozen berries)
- 1/2 cup water
- 1 tablespoon lemon juice
- 2/3 cup granulated sugar
- 1 tablespoon vodka
- Blend the blackberries, water, and lemon juice on high until the mixture is smooth.
- Transfer the berries and juice to a large saucepan and stir in the sugar.
- Bring the berry mixture just to a boil and immediately remove it from the heat.
- Allow the berries to cool at room temperature for 5 minutes, and then press them through a fine-mesh sieve.
- Discard the berry solids, and mix the puree with the vodka.
- Allow the mixture to cool and then freeze it in an ice cream maker according to the manufacturer’s instructions.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||8 g|