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Fresh Blackberry Elderflower Sorbet for Mother’s Day

Recipe: Fresh Blackberry Elderflower Sorbet

Fresh Blackberry Elderflower Sorbet on Shockingly Delicious [1]Summary: Crazy deep purple in color, delightfully berrylicious in flavor with a light hint of an indescribable floral background, this is the best Blackberry Sorbet ever!

Ingredients

  • 12 ounces fresh blackberries (I used Driscoll’s blackberries [2])
  • 3/4 cup sugar (I used Vanilla Sugar [3])
  • 3/4 cup water
  • 1 teaspoon lemon juice (I used Meyer lemon juice, but use what you have)
  • 1 1/2 tablespoons St. Germain Liqueur (Elderflower liqueur)
  • A few grains of kosher salt

Instructions

  1. Wash and dry berries, and whirl them in the food processor until pureed, about 15-30 seconds. Put puree into a 4-cup measuring cup. It will make about 1 1/3  to  1 1/2 cups puree.
  2. In another measuring cup, add sugar and water and stir to dissolve. (No need to heat it; the sugar will dissolve.) Stir in lemon juice, St. Germain and salt. Pour sugar mixture into berry mixture, stir to combine, and refrigerate 30-60 minutes, until chilled.
  3. Pour chilled mixture into ice cream freezer and freeze, following manufacturer’s instructions. Mine took about 25-30 minutes to freeze properly.
  4. When done, serve sorbet and eat immediately, or scoop it into a container with a tight lid and freeze for longer storage.
  5. Fresh Blackberry Elderflower Sorbet on Shockingly Delicious [4]Serves 6-8. Small portions are perfect.

Quick notes

  • This sorbet has seeds in it. If you cannot tolerate seeds, strain the puree through a fine sieve after you whirl it.
  • I found my small food processor perfect for this job. I pureed the berries in two batches.
  • My usual high score of 5 stars didn’t suffice, so I declare this a 10-star dessert!

St Germain Liqueur on Shockingly Delicious [5]Variations

If you don’t have or can’t find St. Germain Liqueur, feel free to substitute a blackberry liqueur, Cassis or Chambord. The alcohol helps the mixture from freezing rock hard and helps to prevent ice crystals. St. Germain makes a delightful cocktail, as well, so you won’t have trouble using the rest of it. Or send it to me.  :twisted:

Source

Recipe by Dorothy Reinhold / Shockingly Delicious.
Driscoll’s [6] sent the berries for recipe development. 

SundaySupper

See this page [7] for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

Preparation time: 10 minutes
Cooling time: 30-60 minutes + 30 minutes churning time
Diet type: Vegetarian, Vegan
Diet tags: Reduced fat
Number of servings (yield): 6-8
Culinary tradition: USA (Nouveau)
My rating 10 stars:  ★★★★★★★★★★

Sunday Supper badge [8]This week our #SundaySupper crew is celebrating Mother’s Day. Look what deliciousness we have cooked up for you! Try my sorbet, or find something else from the menu below that floats your boat:

Mother’s Day Brunch:

Mother’s Day Entrees:

Mother’s Day Sides:

Mother’s Day Desserts and Drinks:

Don’t forget to join the #SundaySupper chat on Twitter today (Sun., May 12, 2013) to celebrate Mother’s Day! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7 p.m. EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board [43] for more delicious recipes and food photos.