Blackberry Sorbet

2015BlackberrySorbet_2077This recipe follows the Williams-Sonoma version, but was expanded to feed a large party (20-25) and does not require an ice cream freezer.  It takes 24-48 hours to prepare.

Ideally, a food mill – a colander or strainer with a crank – will help you retain the maximum amount of berry pulp while removing the seeds.  A wire mesh colander or sieve will work if you do not have a food mill.

  • 9 cups fresh blackberries
  • 1/2 Cup, plus 1 Tablespoon fresh-squeezed lemon juice
  • 3 cups sugar
  • 4-1/2 Cups Water

Rinse berries well and set aside.  Bring water and sugar to boil in a large soup pot over medium heat (7-8 on a scale of 0-10), stirring frequently. Boil 2 minutes, then add berries.  Continue cooking on medium high, stirring from time to time, about 7 minutes.  The berries will froth and foam as they boil.  Turn off heat and set up food mill over a large Rubbermaid or other plastic food container with a tight fitting lid; the container must withstand freezing temperatures. Using a ladel, begin transferring the syrup from the hot pot through the food mill and into the container.  When all the liquid is transferred, begin grinding the berry pulp.  The food mill forces the pulp into the container while keeping the seeds and cores separate for disposal later.

First Freeze: When all the pulp has been added to the syrup in the container, add the lemon juice and stir to combine.  Freeze in the sealed container over night.

Second  Freeze:  18-24 hours later, remove the container from the freezer and scoop out six to eight 1-cup portions of the frozen berry ice, adding the portions to a large mixer bowl.  Beat the frozen berry ice in the mixer until the dessert has lightened in color and has a smoother consistency.  This much sorbet requires mixing in 2-3 batches.  Save the first batch in individual containers or a smaller storage container.  Repeat the mixing with the second batch of 1-cup portions scooped from the berry ice.  Repeat until all the berry ice has been fluffed up into sorbet.  Freeze again overnight.

Serve on day 3 or store up to 1 month.