Blackberry Sorbet Recipe
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Equipment: Blender, sieve/chinois, large saucepan/stockpot, ice cream machine.
Yield: 1 large tub. Goes with: Apple, pear, rhubarb, rosehip, tarragon, mint, hazelnut, cobnut, pistachio, cinnamon, lavender,vanilla, elderberry. Hops & Tails dish: Blackberry sorbet, biscuit, bramley apple, rosehip cream (09/10/15) Notes: Keeps for 4 months, best eaten within 2. |
Ingredients
800g blackberries
400g caster sugar
400g water
400g caster sugar
400g water
Method
1. Place the sugar and water in a large saucepan/stockpot and bring to the boil.
2. Add the blackberries and return to the boil. Remove from the heat and set aside to cool slightly.
3. Purée the blackberries and pass through a fine sieve or chinois.
4. Transfer the sorbet mix to a bowl and allow to cool completely. Refrigerate for a minimum of 8 hours.
5. Turn the sorbet mix in an ice cream machine.
6. Place the sorbet in a plastic container and cover the surface of the sorbet with a thick layer of cling film. Clip the lid on your container.
7. Freeze for a minimum of 8 hours before serving.
2. Add the blackberries and return to the boil. Remove from the heat and set aside to cool slightly.
3. Purée the blackberries and pass through a fine sieve or chinois.
4. Transfer the sorbet mix to a bowl and allow to cool completely. Refrigerate for a minimum of 8 hours.
5. Turn the sorbet mix in an ice cream machine.
6. Place the sorbet in a plastic container and cover the surface of the sorbet with a thick layer of cling film. Clip the lid on your container.
7. Freeze for a minimum of 8 hours before serving.
