Summer brings an abundance of delicious, sweet berries full of healing and health protective phytochemicals. Their deep rich jewel colours tell of the powerful antioxidants they contain that help to prevent cancer, reduce cholesterol and promote healthy aging. Even their flavours contain compounds called flavonoids which protect against cancer and heart disease. And nothing beats the wonderful flavour of wild, ripe, sweet blackberries. My sorbet recipe is lightly sweetened with honey ( no refined sugars here), producing a tart and sweet, deeply intense and satisfying blackberry flavour.
8 cups wild blackberries
1 1/2 cup water
1/2 cup honey
1 tbsp lemon juice
1. Wash blackberries and put through a food mill to remove seeds. (Alternatively you can puree in a blender or food
processor and then pass through a fine sieve to remove seeds)
2. Place puree into a saucepan with honey, lemon juice and water. Simmer until honey is completely dissolved.
About 2 minutes. Allow to cool to room temperature and then chill in refrigerator about 1 hour.
3. Line an 8 or 9 inch square cake pan with parchment paper. Pour cooled puree into cake pan and freeze. About 2
4. Remove frozen puree from cake pan and cut into 2 inch strips and process through a juicer with a blank filter, or
cut into chunks and blend in a food processor until smooth.
5. Pack into a container and scoop and serve immediately, or refreeze.