This delicious blackberry sorbet recipe is adapted from David Lebovitz's book, The Perfect Scoop. I've added some Chambord and limoncello liqueurs as a little alcohol in a sorbet helps keep it soft while adding a touch of complexity to the flavor. This recipe tastes great on it's own, but I really enjoy pairing it with David's lemon sorbet. If you have ever had Ben and Jerry's Buried Treasure, you will appreciate the mix of blackberry and lemon sorbets (though Buried Treasure uses blackberry-blueberry sorbet).
4 cups fresh blackberries
1 cup water
2/3 cup sugar
2 teaspoons lemon juice
2 tablespoons Chambord (optional)
2 tablespoons limoncello (optional)
Rinse blackberries and pat dry on a paper towel. Add blackberries, water and sugar to blender and purée until smooth. Pour this mixture through a chinois or sieve to remove seeds. Juice lemon and strain out seeds and pulp. Stir in the lemon juice, Chambord and limoncello and transfer to ice bath. Chill mixture until less than 45° F and pour into ice cream maker. Freeze according to your maker's instructions. Transfer sorbet to a dedicated container and let ripen in the freezer for several hours.
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Ingredients for making Blackberry Sorbet.
Rinse blackberries in cold water.
Gently pat dry blackberries on paper towel.
Purée blackberries until smooth.
Pour mixture through chinois to remove seeds.
Add water to mixture and blend until smooth.
Add sugar to blackberry purée.
Blackberries are hesitant to yield to the chinois, but keep at it.
Juice 1 lemon to yield 2 teaspoons of juice.
Pour lemon juice through sieve to remove pulp and seeds.
Add fresh lemon juice.
Add 2 tablespoons of Chambord.
Add 2 tablespoons of limoncello.
Stir to blend in juice and liqueurs.
Chill mixture in ice bath until colder than 45° F.
Pour chilled sorbet base into ice cream maker.
Freeze according to your ice cream maker's instructions.
Transfer frozen sorbet to dedicated container and let ripen in the freezer several hours.
Blackberry Sorbet.
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