After two weeks of rain the SUN has finally come out here in Texas and we’ve got blackberries galore!!! Since I’ve got way more berries than even I can eat (and I can eat alot of blackberries!) I decided it would be a good idea to make blackberry jelly.
I dug out my canning cookbook and looked up a recipe for fresh berry jelly. As I read through the recipe I was making a mental check list of everything thing I had in the pantry.
“Sweet!! I thought to myself I’ve got everything I need!” And I started to make the jelly. Since I was using fresh berries I used the “heating” method to extract the juice from my blackberries (see NOTE at the bottom)
After about 5 minutes…Then after about 10 minutes… Look at all that juice!!Now time to strain off the juice to make my jelly… The recipe said to use a strainer lined with cheese cloth. While I was waiting for the juice to strain I decided I would get the other ingredients out of the pantry. That’s when I discovered that I didn’t have the fruit-pectin that I just KNEW was in the pantry. “Great!!” I thought now what am I supposed to do with 3 cups of blackberry juice. I could us it for cocktails, but it was two early in the day of that. Plus, I was already making some blackberry infused vodka. Then like a bolt of lighting it hit me…
“OOooHH!!! I could make Blackberry Sorbet!!!” Mmmm with basil and a vanilla bean!! I quickly looked up some basic sorbet recipes to get the portions of juice to simple syrup, grabbed some fresh basil out of my garden and a vanilla bean out of the pantry. That evening we had scoops of fresh blackberry and basil sorbet for dessert.
Honestly, I can’t think of a better way to welcome in the hot Texas summer days than a scoop of this refreshing blackberry and basil sorbet!
Fresh Blackberry Basil Sorbet
About 9 cups Fresh Blackberries*
3 Cups Blackberry Juice (Strained of seeds)
2 Lemons, Juiced
1-1/2 Cups Water
1-1/2 Cups Sugar
1 Handful Fresh Basil (about 3 sprigs stems and all)
1 Vanilla Bean (split lengthwise)
First, make the Basil-Vanilla Simple Syrup…
In a medium-sized sauce pan bring the water and sugar up to a boil stirring constantly until the sugar dissolves. Once boiling remove the syrup from the heat and add in the vanilla bean and basil and steep for about 15 minutes. Strain the syrup and chill while making the blackberry juice.
In a large pot over medium heat, add the 9 cups of blackberries and about 1/2 cup of water (just to keep the berries from scorching on the bottom).
Bring the berries up to a boil then reduce heat and simmer for about 10 minutes until all the berries are soft.
While the berries simmer mash them into a pulp using a potato masher.
After 10 minutes cool the blackberry pulp slightly then strain the pulp through a very fine mesh sieve (we don’t want any seeds).
Strain out the blackberry juice from the pulp (forget the cheese cloth and just use a fine mesh sieve). Then add the juice of 2 lemons to the strained juice.
Combine the blackberry juice and the simple syrup and chill completely.
Then pour the chilled sorbet mixture into an ice-cream maker. When it sounds like the ice-cream machine is struggling (after about 20 minutes) and the sorbet looks like this…
Your sorbet is ready 🙂
Scoop the sorbet into a container and freezer until firm (about 2 hours) then serve on a hot summer day!
*Note: When I made this recipe I used fresh blackberries but if you don’t have fresh blackberries coming our your ears like I do frozen berries work great too. If fact, according to my canning book it says it’s actually easier to extract the juice from berries (raspberries, strawberries, and blackberries) if they have been frozen then thawed. If using frozen berries thaw them, then mash them, then strain the juice out.
- For every 3 cups of blackberries you get about 1 cup of juice.