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Sorbet: Blackberry Sorbet Cream




Source of Recipe


Clabber Girl


List of Ingredients




2 small baskets blackberries, about 2 to 2 1/2 cups
2/3 cup sugar, plus 3 tablespoons, divided
1 tablespoon lemon juice
1 cup whipping cream



Recipe



Place a 9 inch square pan (preferably metal, but glass will also work) in the freezer and a large metal spoon and freeze until well chilled, at least 30 minutes.

In a food processor fitted with the metal blade, pure the blackberries, 2/3 cup of the sugar and the lemon juice. Transfer to the pan in the freezer and spread evenly, leaving the metal spoon in the pan. Freeze until the edges of the puree are semi firm and icy, about 45 minutes. Use the spoon to break up the icy chunks and stir them into the center of the puree. Repeat the freezing and stirring procedure about every 20 or 30 minutes until the mixture is nearly frozen, about 2 hours. There should be some areas remaining unfrozen to make it easier to fold in the whipped cream.

When the puree is nearly frozen, remove it from the freezer. Whip the cream with the remaining 3 tablespoons of sugar in a large bowl. Whip on medium speed even if it takes a little longer, to assure stiff yet moist peaks- do not overwhip. Fold the puree gently into the whipped cream and pack the contents into an airtight container. Place in the freezer for at least 2 hours before serving.

Makes about 6 servings.