I had plans to make a black and blue crumble, but it was far too hot to turn on the oven. And so, after freezing a load of berries to save for the days ahead, I turned to David Lebovitz's The Perfect Scoop, and got to work on a blackberry sorbet with my remaining fresh berries. Oh my, yes.
This couldn't be simpler, as far as making your own ice cream goes. No egg yolks to temper for a custard, no messing about infusing flavor into cream. Just a quick whiz in the blender, a while spent chilling, and a turn in your ice cream maker.
Here you go:
Blackberry Sorbet - adapted from The Perfect Scoop
- makes one quart
4 cups blackberries
1 cup water
2/3 cup sugar
2 tsp freshly squeezed lemon juice
Pureé the berries in a blender with the water and sugar. Press the mixture through a sieve to remove the seeds, stir in the lemon juice, then chill thoroughly. I popped mine in the fridge for a couple of hours.
Freeze the chilled mixture in your ice cream maker, according to the manufacturer's directions. It will be somewhat soft, and quite lovely, served immediately, or you can pop it in the freezer for an hour or two if you'd like it more frozen.
Absolutely gorgeous, and the best way to beat the heat.
Have a beautiful day.