Fresh Blackberry Sorbet (★★☆☆☆)

Our backyard has a fence that’s lined with blackberry and raspberry bushes on the other side of it.  The blackberries are at their peak and we we’re bringing in about a pound a day this week.

Based on how good the Fresh Peaches Sorbet was, we decided to try to recreate that magic with fresh blackberries.  Unfortunately, the blackberries are smaller than what you’d see at the grocery store, and have a substantial number of seeds per berry.  Despite blending them for a reasonable length of time, the gritty, sand-like seeds in the sorbet meant the excellent flavor was ruined by the unfortunate texture.

Fresh Blackberry Sorbet (★★☆☆☆)
Might work better with large, juicy farm berries, but still not something I’d recommend based on the gritty texture added by the berry seeds.

1 lbs. of blackberries (half frozen, half refrigerated)
Raw honey (approximately 3-4 tablespoons)

Freeze half the blackberries in advance.  Then put the blackberries and two cups of ice in the blender.  Blend on medium to high, using the tamper and adjusting the blender intensity to ensure everything is well mixed.  Add approximately three tablespoons of honey and taste.  Sorbet can be sweetened with additional honey or diluted with additional ice.  Serve immediately.


It looked good and had nice flavor, but it’s not something I’ll be making again.   Neither this nor the berry juice I made last year seem to be great uses of the berries.  Maybe I’ll come up with a great recipe involving the berries and Vitamix next summer.

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