Blackberry Sorbet
JR Ryall from Ballymaloe House shares an easy and elegant blackberry-geranium sorbet recipe.
Ingredients
- 10 sweet geranium leaves
- 1 cup + 2 tbsp granulated sugar approx
- 1¼ cups cold water
- 450 g fresh or frozen blackberries 3-3 ½ cups (approx), see note
- ½ lemon juiced (approx)
- 1 tbsp kirsch optional
Instructions
- In saucepan, bring geranium leaves, sugar and cold water to a boil on medium heat. Simmer for 2 minutes; remove from the heat and let infuse for 10 minutes. Strain through fine mesh sieve into blender and discard leaves. Add blackberries and purée; strain through fine-mesh sieve into bowl to remove seeds.
- Stir in lemon juice then taste and adjust with more lemon juice or sugar and kirsch if desired. Add to ice-cream machine and churn according to the manufacturer’s directions. Sorbet is best enjoyed the same day. Freeze in an airtight container.
Notes
If using frozen blackberries, add into the hot syrup to thaw and cool at the same time. You can also swap out blackberries for strawberries and follow the method for strawberry sorbet.