As much as I love homemade ice cream, 9 times out of 10, I don’t have the patience to follow the recipe to the end. There always feels like more ingredients than I need (I think it’s the eggs for the custard base) and I always wait until I want ice cream to actually make ice cream (never satisfying). When I hit these situations, I turn to sorbet- a little less cook time which means faster turnaround to the table.
This recipe is a riff on my sorbet recipe from The Easy Vegetarian Cookbook. Minimal ingredients while showcasing fresh fruit (can’t get any better than this!) I usually make this with cane sugar but you could also easily make it with honey/maple syrup (I just found the taste to be a bit overwhelming for the fruit). For this specific recipe, I’ve also been known to switch up the berries based on what I have on hand. A combination of raspberries, blackberries, and blueberries is pretty awesome (or M prefers when I just make it using raspberries as well!)
Blackberry Sorbet Print Prep time 15 mins Cook time 5 mins Total time 20 mins Author: Erin Alderson Serves: 6 to 8 servings Ingredients
- 4 cups (560 g) blackberries
- 21⁄2 cups (600 ml) water
- 2 tablespoons (30 ml) lemon juice
- 1⁄2 to 1 cup (100 to 200g) cane sugar
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