13 April 2012

texas blackberries & sorbet

over easter weekend we went to woodville, texas to visit jon's grandparents. the weather was gorgeous and we heard from a bird that blackberries/dewberries were ripe for picking. (note: we learned dewberries are blackberries that grow on the ground.. who knew that tid bit?).

here i am thinking about cool it is we found a handfull of berries. us city kids are so easily amused.

we found a jackpot of ripe berries! it was worth all the little thorns to get them.

our final stash.

when we got back to the house, we made some jam with raw honey from the bees on the land (we were in our own episode of portlandia. is it local? is it local? is it local? yes.)

when we got back to houston, i was quick to make some dewberry sorbet with our beloved kitchenaid mixer. 

so good. perfect summer treat! 

blackberry sorbet recipe
3/4 cup sugar
3/4 cup water
3 cups of blackberries or dewberries
juice from two small limes
pinch of salt

in a small saucepan, combine the sugar and 3/4 cup water. bring to a boil over medium heat, stirring occasionally until the sugar is dissolved and a syrup is formed. let cool to room temperature.

blend the berries, syrup and lime juice in a food processor until smooth. put the mixture in a bowl and chill for at least two hours or up to one day.

pour the cold mixture into an ice cream maker and churn according to the manufacturer's instructions. for our kitchen aid mixer, i had it on level seven for 15 minutes and and level 10 for five minutes. spoon the slushy mixture into a freezer-safe container and place parchment or waxed paper directly on the surface to prevent ice from forming. cover tightly and freeze until form, at least two hours.

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