Fresh Blackberry Sorbet made as an Intermezzo at Beechwood Inn by Chef David Darugh
Blackberries are fragile and should be handled with care. Rinse them gently under cool water in a colander.
- 1 1/2 cups water
- 1 cup sugar
- 3 cups fresh blackberries
- 3 Tbs. fresh lemon juice (from 1 lemon)
- ¼ teaspoon Xanthan Gum
In a heavy saucepan over medium-high heat, combine the sugar and water. Bring to a boil and cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Add the blackberries and bring to a boil again over medium-high heat. Reduce the heat to medium and simmer, stirring constantly, until the berries are soft and beginning to dissolve, about 8 – 10 minutes. Add ¼ teaspoon Xanthan Gum and stir well. Turn off the heat and let cool for about 10 minutes.
Strain the berries through a fine-mesh sieve into a bowl, scraping the juice with a the back of a large spoon. Discard the blackberry pulp and seeds. Add the lemon juice to the blackberry syrup and stir to combine. You should have about 1 1/2 cups liquid. Cover and refrigerate until chilled, at least 3 hours or up to 8 hours.
Pour the blackberry syrup into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the sorbet to a freezer-safe container and freeze until firm, at least 2 hours or up to 3 days, before serving. Makes about 1 pint.
Fresh Blackberry Sorbet made for an Intermezzo at Beechwood Inn by Chef David Darugh, “Best Chefs America 2013/2014”