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.
This blackberry sorbet recipe makes 8 servings.