I’m still on my blackberry kick (since acquiring a huge back of frozen berries from my parents), and M and I discovered a beautiful way to enjoy them. Homemade Blackberry Sorbet, yummmm 🙂
M & I just bought ourselves a new toy, a KitchenAide Ice Cream Maker! It’s an attachment for my stand mixer (which I adore and use all the time). We’ve only just begun to test it out, but M loves ice cream, so I’m sure we will get plenty of use out of it in time.
Fruit sorbets are a much healthier (not to mention, way cheaper) alternative to homemade ice cream made with heavy cream and lots of sugary extras. I found this recipe for a delicious sorbet on the Chocolate Gourmand, and the picture instructions are great for a newbie like me.
This recipe is so great for a few reasons – first, since you don’t heat the berries (you just puree them in a blender) you don’t lose any of those wonderful nutrients that berries are so lauded for; second, the addition of the liqueur really does keep the sorbet from becoming rock-hard in the freezer (which is usually one of the drawbacks of homemade ice cream treats); and lastly, it’s simply delicious (not to mention, gorgeous)!!
I only made a couple of changes when I made this sorbet, due to ingredients I had on hand – I upped the limoncello to 3 tablespoons, and since I didn’t have Chambord I used 1 tablespoon of cherry brandy. Also, since I cut out white sugar whenever I can, I subbed 1/2 cup of Agave syrup for the 3/4 cup sugar, and it worked out beautifully. 🙂
So here’s to enjoying summer’s bounty and the sunny crisp days of fall before the winter totally takes over! Cheers.