Tuesday, July 3, 2012
Recipe from The Martha Stewart Cookbook
Husband-Tested in Alice's Kitchen
Makes 1 pint (This recipe can be doubled.)
I feel very fortunate that we live in a place in the world that has an abundance of blackberries this time of year. I know that there are wonderful cobblers, pies and crisps that can be made using blackberries, but with the heat and humidity we've had recently, I just can't bring myself to turn on the oven. This sorbet is refreshingly cold and packs a powerful blackberry flavor. Get out your pretty stemmed glass dishes for this dessert because the blackberry sorbet color is stunning. Local blackberries are now available at Lost River Market & Deli and at the Orange County HomeGrown Farmers Markets.
3 1/2 to 4 cups blackberries (divided)
2/3 cup water
6 Tablespoons sugar (I used more to taste. Adjust to suit the tartness or sweetness of your berries)
In a medium saucepan, combine 3 cups of the blackberries, the water and the sugar and bring to a boil. Reduce the heat and let mixture simmer for 2 to 3 minutes; the sugar must be completely dissolved.
Put the blackberry mixture through a fine sieve, pushing with a wooden spoon to strain out the seeds. Chill thoroughly.
Put the blackberry mixture in an ice cream maker and freeze according to the manufacturer's directions.
Serve the blackberry sorbet with the remaining whole blackberries, if you wish.