Fresh Blackberry Sorbet

Fresh Blackberry Sorbet 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.

Ingredients:

  • 1 1/2 cups water
  • 1 cup sugar
  • 3 cups fresh blackberries
  • 3 Tbs. fresh lemon juice (from 1 lemon)
  • ¼ teaspoon Xanthan Gum 

Directions:

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.

Variation: Blackberry Rose Petal Sorbet

I like to add to this recipe fresh rose petals to make Blackberry-Rose Petal Sorbet. I harvest about 2-3 ounces of organic knockout rose petals from our garden. I place them in about 1 quart of boiling water and turn off the heat. Let them steep about 15 minutes and sieve out the rose petals. I then turn back on the heat and boil the water until reduced to about 1 1/2  cups of rose petal concentrate. Let this cool and then refrigerate the brew. Substitute this rose petal concentrate for the water.

Fresh Blackberry Sorbet made for an Intermezzo at Beechwood Inn by Chef David Darugh, “Best Chefs America

Want some other refreshing recipes for summer?  https://beechwoodinn.ws/lemon-verbena-ice-cream/