WILD BLACKBERRY SORBET

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Wild Blackberry Sorbet image

I found this recipe in The Best Northwest Places Cookbook (Volume 1). It's a specialty of the Eagles Nest Inn B&B, Langley, Washington. Unsweetened frozen blackberries can be used in place of fresh berries, but avoid berries frozen in syrup.

Provided by lazyme

Categories     Frozen Desserts

Time 3h15m

Yield 2 quarts

Number Of Ingredients 6

4 cups blackberries, wild
1 1/2 cups water
1/2 cup orange juice, freshly squeezed
1/2 cup sugar
2 egg whites
whole blackberry

Steps:

  • Rinse the berries and put them in a medium saucepan with the water, orange juice, and sugar.
  • Bring to a boil and simmer for 5 minutes.
  • Strain off and reserve the liquid.
  • Press the fruit through a fine sieve, using a rubber spatula or the back of a large spoon.
  • Add this fruit puree to the reserved liquid and let cool to room temperature.
  • When the blackberry mixture is cool, beat the egg whites until just stiff but not dry.
  • While gently beating, slowly pour in the blackberry mixture until fully incorporated.
  • Pour the sorbet base into an ice cream maker and freeze according to the manufacturer's instructions.
  • When set, transfer the mixture to a freezer container and continue freezing until solid.
  • Before serving, let the sorbet sit at room temperature for a few minutes to make scooping easier.

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