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Wild Blackberry Sorbet Recipe
|Water||1 1⁄2 Cup (24 tbs)|
|Squeezed orange juice||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 883 Calories from Fat 42
% Daily Value*
Total Fat 5 g7.8%
Saturated Fat 0.16 g0.82%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 107.1 mg4.5%
Total Carbohydrates 211 g70.3%
Dietary Fiber 51.1 g204.5%
Sugars 157.6 g
Protein 21 g41.1%
Vitamin A 46% Vitamin C 439.4%
Calcium 29.7% Iron 34.8%
*Based on a 2000 Calorie diet
Bring to a boil and simmer for 5 minutes.
Strain off and reserve the liquid.
Press the fruit through a fine sieve, using a rubber spatula or the back of a large spoon.
Add this fruit puree to the reserved liquid and let cool to room temperature.
WHEN THE BLACKBERRY MIXTURE is cool, beat the egg whites until just stiff but not dry.
While gently beating, slowly pour in the blackberry mixture until fully incorporated.
Pour the sorbet base into an ice cream maker and freeze according to the manufacturer's instructions.
When set, transfer the mixture to a freezer container and continue freezing until solid.
Before serving, let the sorbet sit at room temperature for a few minutes to make scooping easier.