My father had a great berry patch and he always regretted that he'd planted blackberries, wishing that he had more raspberries instead. He didn't like dealing with the brambly blackberry canes, and my mother didn't lcare for the big seeds in the berries. I, on the other hand, gloried in the crop of blackberries from our bushes.
Blackberries are my very favorite berry, and possibly my favorite fruit. I don't even mind the big old seeds. I eat berries baked into coffeecake for breakfast, stirred into yogurt for lunch and sprinkled on my salad for dinner. But when our farm box offered the first crop of locally raised blackberries, I knew exactly what I wanted to do with them: make sorbet!
In his incomparable ice cream book The Perfect Scoop, David Lebovitz has not just one, but two, blackberry sorbet recipes. I suffered a few minutes of indecision as to which one to make before deciding to make both! This post will be dedicated to the classic blackberry sorbet and the following post will feature the blackberry-lime version.
- You can find the recipe for blackberry sorbet on this blogger's post. She gives good advice to adjust the quantity of sugar to taste, depending on the sweetness of the particular blackberries.
- This sorbet is a snap to put together. The only trouble I had was keeping the two types of sorbet straight since I made them simultaneously.
I was very glad I made this sorbet, which delivers the nice, sweet essence of blackberry in a cold, refreshing way. Daughter J.D.E. liked the nice soft texture and said, "It's almost like biting into a cool juicy blackberry."