Blackberries
are big, and black, and shiny, and oh so sweet. The only problem I have with
them is that they don't like to be picked. Waverley Root got it right when he
said that the English name "brambleberry" is more fitting as "This name highlights the most impressive characteristic of the
blackberry, the ferocity with which its fruit is defended by its thorns."
There are so many ways to use blackberries. Eating them raw with cream is
the obvious choice as is pairing them with apples in crisps, pies and
tarts. But another, less obvious way, is to use them in a Sorbet. Sorbet
(pronounced Sor-BAY) is easier to make then ice cream, as it just
involves mixing and freezing pureed fruit (fresh or frozen), a sugar syrup, and lemon
juice. Blackberry sorbet has such
a beautiful deep burgundy color that is wonderful when served in a pretty
bowl by itself or in a tall parfait glass, alternating small scoops of
vanilla ice cream with the blackberry sorbet.
Lastly, a little note on
sugar syrups. The density of sugar (simple) syrups can vary from heavy
(one part sugar to one part water), medium (one part sugar to two parts
water), to light (one part sugar to three parts water) depending on how
the sugar syrup is to be used. Sugar syrups have all kinds of uses;
soaking cakes and pastries (called a "soaking syrup" and a flavoring can
be added such as extracts, juices or liqueurs), diluting fondants,
poaching fruit, as a glaze, added to frostings and sorbets, and used in
confectionery.
Bring the water to a boil in a
small saucepan, remove from heat, and stir in the sugar until it is completely
dissolved.
Pour the sugar syrup into a heatproof
container, cover and place in the refrigerator until completely chilled (about an hour).
Meanwhile, thaw the
blackberries. When the blackberries are thawed, place in a blender or food processor and
process until pureed. Add the blackberry puree to the chilled sugar syrup
and then strain the mixture to remove the seeds. Add
the lemon juice and liqueur (if using), cover and refrigerate until the mixture
is thoroughly chilled.
Once the mixture
is thoroughly chilled place in your ice cream machine and process according to
the manufacturer's instructions. Once made, transfer to a chilled container and
store in the freezer. When the sorbet becomes solid you may need to place it in the refrigerator for about 20
minutes so it is soft enough to serve.
If you do not have an ice cream
machine you can 'still' freeze the sorbet. Pour the mixture into an 8 inch
(20 cm) or 9 inch (23 cm) stainless steel pan (sorbets will freeze faster in
stainless steel), cover with plastic wrap, and place in the freezer. After
about 1 -1 1/2 hours check the sorbet. When the mixture is frozen to the
point that a firm ring of ice has formed around the sides of the pan and there
is a soft slush of sorbet in the center, remove from the freezer. Transfer
the partially thawed sorbet to the food processor and process until the mixture
is a uniform slush. This breaks up the large ice crystals that have formed
on the sorbet. (This step is what gives the sorbet its wonderful fluffy
texture.) Place the sorbet back into the pan, into the freezer, and repeat
the process at least two more times at intervals of 1 - 1 1/2 hours. After
the third processing return the sorbet to the freezer for about an hour before
serving so the sorbet can be firm enough to serve.
Makes about 4 cups of sorbet.
Recipe adapted from: Liddell,
Caroline and Weir, Robin. Frozen Desserts. New York: St. Martin's
Griffin: 1995.
Note: If you taste the sorbet
after freezing and find the amount of sugar is not right, adjust the
level of sugar by adding a little sugar syrup (too little sugar in
sorbet) or water (too much sugar in sorbet) and then refreeze the
sorbet. The sorbet is not affected by thawing and refreezing.
s
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