Blackberry & Bay Sorbet
Such a simple recipe for such sweet results. For me, these last weeks of summer are defined by berry hunts and stained fingers. This recipe is also a great way to store your berries if you have too many to process!
Ingredients
(makes a 500ml tub)
500g Blackberries (fresh or frozen) 1/2 cup Sugar
2 Bay Leaves
75ml Water
Method: - Pour the blackberries, sugar, bay leaves and water into a pan on a medium heat. Simmer until the sugar has dissolved and the berries have started to breakdown - Remove the bay leaves. Transfer to a blender and blend on high until smooth - Pour through a muslin/cheese cloth or a nut bag to strain out the seeds (I normally like to leave the seeds in things, but trust me - this is waaaaay too seedy with them left in)
- Leave to cool completely (you can refridgerate to speed up the process) - Pour into an icecream maker for approx 15-20mins, until it reaches a soft sorbet consistency. Transfer to a pot and place in the freezer.
Ingredients
(makes a 500ml tub)
500g Blackberries (fresh or frozen) 1/2 cup Sugar
2 Bay Leaves
75ml Water
Method: - Pour the blackberries, sugar, bay leaves and water into a pan on a medium heat. Simmer until the sugar has dissolved and the berries have started to breakdown - Remove the bay leaves. Transfer to a blender and blend on high until smooth - Pour through a muslin/cheese cloth or a nut bag to strain out the seeds (I normally like to leave the seeds in things, but trust me - this is waaaaay too seedy with them left in)
- Leave to cool completely (you can refridgerate to speed up the process) - Pour into an icecream maker for approx 15-20mins, until it reaches a soft sorbet consistency. Transfer to a pot and place in the freezer.