Sorbet is the perfect vehicle for fruit. With just a few ingredients, you can capture the height of spring and summer in a spoon. Even better, with a single ratio you can make nearly any combination.
So, how do you make sorbet? Serious Eats does an excellent job breaking down the science of sorbet, but the basic formula is 2 pounds fruit to 1 cup simple syrup + a squeeze of lemon juice .
That’s it. So simple. If you want to up the flavor (and you do!), infuse the simple syrup with herbs or tea before adding to the puree or stir in extracts. Mint-watermelon sorbet? Yes, you can. Hibiscus-Blackberry? Check, check, check.
Serve it plain or paired with ice cream for contrast.
Just remember this friends. When working with such a simple recipe, it’s critical to use the best fruit you can find. Unripe or out of season fruit makes dull, uninspired sorbet. Use the best fruit you can find. Or, be the corner-cutter like myself and use frozen berries, which are often picked at their peak.
What worked: Great texture and the rose was a nice twist on the traditional blackberry sorbet.
What didn’t: Rose water is a strong flavor. I overdid it the first time around. If you are unfamiliar with the flavor, start with 1/2 teaspoon, taste the puree, and then increase to 1 teaspoon if desired.
Know this: The sugar is there for more than just sweetness. It’s critical for a smooth, non-icy texture. However, if you add too much, the sorbet won’t freeze.
Get The Goods & Gear
Blackberry Rose Sorbet
- 2 lbs of fresh or frozen blackberries – thawed
- 248 g (1 1/4 cup) sugar
- 8 oz (1 cup) water
- 15 ml (1 tablespoon) lemon juice
- 5 ml (1 teaspoon) rose water
Combine sugar and water in small saucepan and bring to boil over high heat about 1 minute. Transfer syrup to a heatproof container and chill until cold, about 2 hours.
Puree blackberries with juices and sugar syrup in a blender until smooth. Strain into a large bowl to remove the seeds and stir in lemon juice and rose water.
Process berry mixture in ice cream maker according to manufacturer’s instructions. Transfer to a container, cover, and freeze until firm, about 6 hours.