Blackberry Sorbet
Posted: Mon Aug 18, 2008 7:24 am
Thought you might like to try this recipe (stolen from Roger Phillips' Wild Food) now that the blackberry season is upon us.
I usually double the quantities and put it into a plastic ice cream container.
450g (1 lb) raw blackberries
100g (4oz) sugar
1.5 dl (1/4 pint) water
1 small egg white
Turn freezer to coldest setting.
Make a syrup by boiling the sugar and water for 4 mins. Allow to cool.
Smash blackberries in blender and then sieve out the seeds, retaining the juice. Mix juice with sugar syrup.
Beat egg white until it forms soft peaks and fold thoroughly into the blackberry mixture.
Put into a dish, cover and freeze to a mush. Stir and freeze for a further half hour. Stir again and freeze until set.
I usually double the quantities and put it into a plastic ice cream container.
450g (1 lb) raw blackberries
100g (4oz) sugar
1.5 dl (1/4 pint) water
1 small egg white
Turn freezer to coldest setting.
Make a syrup by boiling the sugar and water for 4 mins. Allow to cool.
Smash blackberries in blender and then sieve out the seeds, retaining the juice. Mix juice with sugar syrup.
Beat egg white until it forms soft peaks and fold thoroughly into the blackberry mixture.
Put into a dish, cover and freeze to a mush. Stir and freeze for a further half hour. Stir again and freeze until set.