BLACKBERRY SORBET
Make and share this Blackberry Sorbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 2h
Yield 3 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 200.2, Fat 0.7, Sodium 2.9, Carbohydrate 50.5, Fiber 7.7, Sugar 30.6, Protein 2
WILD BLACKBERRY SORBET
I found this recipe in The Best Northwest Places Cookbook (Volume 1). It's a specialty of the Eagles Nest Inn B&B, Langley, Washington. Unsweetened frozen blackberries can be used in place of fresh berries, but avoid berries frozen in syrup.
Provided by lazyme
Categories Frozen Desserts
Time 3h15m
Yield 2 quarts
Number Of Ingredients 6
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 RECIPE BY TASTY
Here's what you need: frozen blackberry, honey
Provided by Mercedes Sandoval
Categories Desserts
Yield 2 servings
Number Of Ingredients 2
Steps:
- In the bowl of a food processor or high-speed blender, blend the blackberries and honey until thoroughly combined. Pour into a rectangular loaf pan and smooth into an even layer.
- Freeze for 2 hours, or until frozen but still soft enough for scooping. If freezing overnight, cover with a lid or plastic wrap, and let it sit out at room temperature for 5-10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 79 grams, Fat 0 grams, Fiber 11 grams, Protein 2 grams, Sugar 68 grams
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BLACKBERRY SORBET RECIPE | DELICIOUS. MAGAZINE
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- Put the sugar in a pan with 250ml water and bring to a simmer, stirring occasionally, until all the sugar has dissolved. Set aside to cool completely.
- Put the blackberries and lemon juice in a small food processor or blender and whizz to a purée (or whizz with a stick blender in a jug), then push through a fine sieve into a mixing bowl using the back of a spoon (discard the seeds). Add the cooled syrup and mix until combined. Churn in an ice cream machine until smooth; freeze overnight until solid.
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