Raspberry and Blackberry-Ginger Sorbet

After trying a few ice cream flavors, we decided to try our hand at sorbets (Note: this is another one of those month-long late blog posts because this happened in the middle of summer when people still ate cold things).

Since it was berry season, we strolled down to Eastern Market and bought ourselves a couple of pints of raspberries and blackberries. See below for the deliciousness that ensued:

Raspberry (or Blackberry-Ginger) Sorbet Recipe 

(makes 1.5 pints)

Ingredients:

• 1 cup water
• 3/4 cups granulated sugar
• Pinch table salt
• 2 cups raspberries (or 2 cups blackberries + a thumb sized piece of ginger finely grated)
• Optional: lime or lemon wedge

Directions:

1. Prepare a simple syrup with the water and sugar by combining both in a medium saucepan set over medium-low heat. Cook until sugar is fully dissolved.

2. Allow simple sugar to cool to room temperature. Add salt and raspberries (or blackberries and half of the grated ginger) to the mixture and blend until smooth.

• If adding ginger to the sorbet mix, add in small increments at a time. You don't want the ginger to overpower the blackberries.
• If desired, you can add a touch of lemon (for raspberry) or lime juice (for blackberry)

3. Strain the mixture through a fine mesh strainer to remove the seeds. You might have to use a spatula to coax the mixture through the strainer. 

4. Cover and refrigerate for 2-3 hours (preferably overnight)

5. After chilling, strain mixture again and churn the mixture in your ice cream maker for 15-20 minutes. Transfer sorbet into an airtight container and chill for about 2 hours. 

6. Eat all the sorbet in one day.

I think this has been one of my favorite recipes so far. The sorbet tasted so light and refreshing - and the color looked so deliciously artificial. Nom!

Blackberry-ginger Sorbet

Raspberry Sorbet