Blackberry Sorbet

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Blackberry Sorbet
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Blackberries, lemon, orange and sugar
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Using a spatula, strain the mixture through a sieve into a bowl. You should have about 2½– ¾ cups of purée.
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Stir in the lemon and orange juices
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Following the manufacturer’s directions, freeze in your ice-cream maker.
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Transfer to a container and store in the freezer.

Text, photos and food cooked by Michal Martinek

Jun 17, 2015

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Blackberry Sorbet

Here is a perfect summer dessert you can make with your eyes basically closed: an easy, refreshing sorbet in a sexy, dark hue and brimming with intense, concentrated blackberry flavor. You won’t really notice the orange and lemon juices, but they add a nice balance that makes the whole thing taste bafflingly good.

Use only in-season, preferably organic, fat blackberries for best taste. The idea behind straining the berries after you process them is to separate the purée and juice from the seeds. Don’t use a superfine sieve, because only the juice would come through.

Every freezer is different, so if your sorbet freezes rock-solid, let it sit at room temperature for a few minutes to scoop it out easier.

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Makes about 1½ quarts
8 cups blackberries
1 cup water
½ cup sugar
½ cup orange juice, freshly squeezed
3 tablespoons lemon juice, freshly squeezed

1

Wash and drain the blackberries. Process them roughly in a food processor or blender. Using a spatula, strain the mixture through a sieve into a bowl. You should have about 2½– ¾ cups of purée. Stir in the remaining ingredients and mix well. Cover with plastic food wrap and chill in the refrigerator for minimum 8 hours or overnight.

2

Following the manufacturer’s directions, freeze in your ice-cream maker. Transfer to a container and store in the freezer.