Blackberry sorbet, or sherbet as it used to be called, is my new minimalist go-to dessert. And this sherbet is very addictive. The color alone might make it worth it. Purpley black like that bad cellophaned hair highlight you saved up for in ’96. Like that.
The History
I invented this (I think ‘developed’ is the trendier word, but whatever) last summer when a friend gifted me with a couple of buckets of fresh blackberries. The seeds have always been a problem for me and I don’t particularly like cobbler, so I was stumped and the berries were about to make the transition to fermentation.
St. Germain Martini
That was when a friend (not the blackberry friend – another friend) invited me out to dinner where she ordered a martini made with St. Germain liqueur. Normally I don’t go for frou-frou martinis. Too ‘Sex in the City’ for me, but this martini was really good, and the reason why was St. Germain. It’s made from little tiny flowers of something that grows in the Vosges Mountains near the Swiss border. Cue the warbling Heidi music and the gamboling spring lambs. Anyway, that’s when the rusted wheels in my sad little brain began to grind slowly. If you lose the seeds and add some great hooch something wonderful might result.
And it did. With a mere three ingredients, not counting the water or lemon squirt, you have a refreshing dessert. It’s the sort of thing that rich people in 19th century novels ate mid meal as a “palate cleanser” before the second onslaught of artery clogging entrèes. President Taft probably had them. Probably several times per meal. But you’re not the president so you’ll just have it for dessert.
The Prep
The only thing you must remember is to put the freezer bowl in the freezer the night before. Day of goes like this: Dissolve the sugar in the water over low low heat. While it’s cooling put the berries and booze in the blender and blend. Strain the puree into a bowl, add the sugar water and lemon (or lime), put in the fridge to thoroughly chill, then freeze. This will be very soft when it comes out of the ice cream maker due to the larger than usual amount of alcohol, but it will firm up in the freezer. If you let it melt, or don’t freeze it at all it can be ladled over some vanilla ice cream or onto pound cake making both them and you very happy. Just remember to wipe your face so you don’t walk away from the table with Smurf mouth.
Salud & happy freezing!
- 1 cup water
- ⅔ cup sugar
- 2 small containers blackberries (12 oz. total)
- 1 tablespoon lemon juice
- ⅓ cup St. Germain liqueur
- In a non-reactive pan stir sugar into warm water. Keep stirring until dissolved, then allow to cool.
- Puree blackberries & St. Germain in blender.
- Strain mixture to remove seeds.
- Add lemon juice.
- Combine blackberry mixture with syrup and chill thoroughly.
- Freeze until solid.
This looks delicious and I love blackberries. And you did a great job incorporating alcohol into the mix and not loosing consistency. I’ll definitely try this recipe
Was there any information that helped you develop the recipe? I’m trying to make an olive oil sorbet but I don’t want to add other fruits to the mix (lemons, berries) I’m trying to focus on the flavor of olive oil. I know you need some level of pectin for the viscosity and body of the sorbet and olive oil doesn’t have any… Maybe minimal amounts.
This is my favorite recipe in the ice cream section! The flavors marry so well. I haven’t made olive oil ice cream but have had it over vanilla ice cream and a powerful robust oil tastes great this way. If you want to put it IN the ice cream I think you would need a custard base (with yolks) and then whisk it in at the end to retain the natural flavor of the oil. If you try it, write and let me know how it comes out.