Recipe 21: Blackberry Ginger Sorbet

Monday, May 4, 2015

As I said in my Raspberry Lemon Sorbet post some weeks ago, I’m really excited to start making a bunch of different sorbets.  It’s finally started heating up here in Kentucky, and it’s absolutely the perfect weather for sorbets (not to mention fruits are getting cheaper and cheaper), so this week I thought I’d try Blackberry Ginger Sorbet.

This sorbet is very good though quite ginger-y.  The blackberry gives it its beautiful dark purple coloring and presents a strong flavor that is nevertheless quickly covered by the ginger.  If you eat too much, it burns the back of your throat ever-so-slightly.  However, the ginger is very soothing if you’re stressed or have an upset stomach, and the cool, just sweet enough flavor leaves you feeling refreshed.  This may not be the perfect recipe for someone that hates ginger, but if you want a sorbet to unwind with after a long day, this is the perfect recipe.  It just makes you feel better.

The following recipe comes from Coolhaus Ice Cream Book by Natasha Case and Freya Estreller (the same book that helped me make my successful Mango Ice Cream).

Ingredients

• 2 ½ cups granulated sugar
• 2 ½ cups water
• Squeeze of fresh lemon juice
• Pinch of kosher salt
• 3 cups blackberries
• ¼ cup peeled and chopped fresh ginger 

Directions

1. First you need to make simple syrup.  To do that, you combine the sugar and 2 cups water in a medium saucepan.  Bring it to a boil over medium-high heat, stirring until the sugar is dissolved.  Then remove from heat and chill for at about 30 minutes.
2. Once the simple syrup is chilled, you will make a sorbet base.  To do that, combine the simple syrup, ½ cup water, lemon juice, and salt in a bowl.  Stir well.
3. Puree the peeled and chopped ginger in a blender, food processor, or coffee grinder.
4. Puree blackberries in a blender or food processor.  Add the ginger and puree until well blended.
5. Add 2 cups of the sorbet base to the ginger and blackberries.  Blend well.
6. Strain the sorbet base through a fine mesh sieve, making sure to get as much of the ginger pulp and blackberry seeds as possible.
7. Pour into an ice cream maker canister and churn according to directions.
8. Once churned, transfer to a freezer-safe container and freeze until firm – at least 2 hours.

It takes a little bit of time to make the base what with the boiling, chilling, puree-ing, and whatnot, but it’s worth it.  The churning process intensifies the smell and taste of ginger, giving the base a sharp tang.  However, it doesn’t overpower the blackberries.  The end result is refreshing, relaxing, and invigorating.  It would also probably make a wonderful Sprite float, which I recommend you try.

Enjoy!

Overview

• Base prep time: 45 – 60 minutes (including simple syrup chill time)
• Base chill time: none
• Sorbet set time: at least 2 hours
• Taste: a strong smell of ginger; initial sweet taste of blackberries with a sharp tang of ginger that can burn the back of your throat; semi-firm texture
• Difficulty level: low to medium
• Expense level: low to medium
• Makes: approximately 6 cups