Blackberry sorbet
Prepared by my Philippe
Ingredients for one and a half liters of sorbet:
500 g blackberries (strawberries, raspberries, blueberries, currants or cherries)
120 g sugar
Juice of half a lemon
1 or 2 tablespoons currant or blackberry liqueur
2 egg whites
A little water
Preparation:
Put the blackberries in a saucepan with the sugar, water (approx. ½ cup) and lemon juice. When the sugar melts, add the fruit. After a few minutes of cooking, turn off the heat, blitz everything fine with a hand blender and filter through a sieve to remove seeds, if you wish. Philippe didn’t do the latter. Add the liqueur.
This preparation should be done in advance because it needs to chill for the next steps. Refrigarate it for 1 hour when it comes to room temperature.
Then whisk the 2 egg whites into stiff peeks and mix gently into blackberry sirup.
Take the ice cream maker out of the freezer, mount it on and pour the mixture into it. Refer to the manual as from one model to another the process is more or less long to make the sorbet. When ready, put the sorbet in an airtight container and store in the freezer for at least 3 hours before serving.
For those who do not have an ice cream maker, simply pour the mixture into a container and put in the freezer.
The sorbet is very creamy and light and does not demand to be taken out of the freeze earlier. It is easy to serve even at -24°C.
