In the hot summer months cool off with the icy blackberry sorbet. It”s a great way to cool down and take advantage of blackberries while they”re in season.
About This Recipe
This recipe is courtesy Homestead Farm in Maryland. They grow blackberries, raspberries, tart cherries, strawberries, apples, and Christmas trees.
Related State Legislature.
Senate Bill 163 designated the Blackberry, Rubus, R. occidentalis, as the official fruit of the State of Alabama.”
“The blackberry is named and designated as the official fruit of Kentucky. Effective: July 13, 2004. Created 2004 Ky. Acts ch. 114, sec. 1, effective July 13, 2004.
Blackberry Sorbet
(Sorbete de Zarzamora)
State Fruit of Alabama and Kentucky
Cooking and Preparation Time: 10 hours
Servings: 10-12
Ingredients
- 1-1/4 cups sugar
- 1 cup water
- 1-1/2 pounds frozen unsweetened blackberries, thawed, juices reserved
- 2 tablespoons fresh lemon juice
- 1/2 small watermelon
- 16 fresh blackberries
Directions
- Stir sugar and 1 cup water in small saucepan.
- Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute.
- Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.
- Working in batches, pureé blackberries with juices and cold syrup in blender until smooth.
- Strain into another large bowl; discard seeds.
- Stir in lemon juice.
- Process berry mixture in ice cream maker according to manufacturer”s instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. (Can be made 1 week ahead. Keep frozen.)
- Using large spoon, scoop out flesh from a watermelon, leaving the rind intact and forming bowl (reserve melon for another use or serve alongside the sorbet, if desired).
- Drain excess juice from watermelon bowl.
- Cover and chill watermelon bowl until cold.
- Scoop sorbet into watermelon bowl, and garnish with fresh blackberries.
Delicious Blackberries for You
Leave a Reply
