 |
Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 3 |
|
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. Ingredients:
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 |
Directions:
1. Rinse the berries and put them in a medium saucepan with the water, orange juice, and sugar.
2. Bring to a boil and simmer for 5 minutes.
3. Strain off and reserve the liquid.
4. Press the fruit through a fine sieve, using a rubber spatula or the back of a large spoon.
5. Add this fruit puree to the reserved liquid and let cool to room temperature.
6. When the blackberry mixture is cool, beat the egg whites until just stiff but not dry.
7. While gently beating, slowly pour in the blackberry mixture until fully incorporated.
8. Pour the sorbet base into an ice cream maker and freeze according to the manufacturer's instructions.
9. When set, transfer the mixture to a freezer container and continue freezing until solid.
10. Before serving, let the sorbet sit at room temperature for a few minutes to make scooping easier.
|
|