As much as I love homemade ice cream, 9 times out of 10, I don’t have the patience to follow the recipe to the end. There always feels like more ingredients than I need (I think it’s the eggs for the custard base) and I always wait until I want ice cream to actually make ice cream (never satisfying). When I hit these situations, I turn to sorbet- a little less cook time which means faster turnaround to the table.
This recipe is a riff on my sorbet recipe from The Easy Vegetarian Cookbook. Minimal ingredients while showcasing fresh fruit (can’t get any better than this!) I usually make this with cane sugar but you could also easily make it with honey/maple syrup (I just found the taste to be a bit overwhelming for the fruit). For this specific recipe, I’ve also been known to switch up the berries based on what I have on hand. A combination of raspberries, blackberries, and blueberries is pretty awesome (or M prefers when I just make it using raspberries as well!) Print
- 4 cups (560 g) blackberries
- 21⁄2 cups (600 ml) water
- 2 tablespoons (30 ml) lemon juice
- 1⁄2 to 1 cup (100 to 200g) cane sugar
- Rinse the blackberries, then combine in a blender with the water and lemon juice. Purée until smooth, then press the mixture through a sieve to grab the seeds.
- In a saucepan, whisk together the blackberry juice and sugar. Bring to a boil and reduce to a simmer. Let cook for 1 to 2 minutes, until the sugar is fully dissolved. Remove from the heat, transfer to a container, and place in the refrigerator to chill completely.
- Freeze the sorbet mixture according to your ice cream maker’s directions, or, if not using an ice cream maker, place the mixture in a shallow pan and freeze. Once frozen, break into pieces and purée in a blender or food processor until creamy.