Yield: Yields about 1 quart
This gorgeous purple sorbet takes a sophisticated turn by marrying winey-sweet blackberries with floral, fragrant elderflower liqueur. It would be lovely as a last course for a summer supper, served with crisp buttery cookies.
Make Ahead Tips
You can make the syrup up to 2 weeks ahead and store, covered, in the refrigerator.
You can refrigerate the sorbet base for up to 1 day before freezing.
The finished sorbet will keep in the freezer for up to 2 weeks; after that the texture may become icy, but you can thaw and refreeze the base in your ice cream maker.
Guar gum is a natural, plant-based emulsifier that helps prevent ice crystals, creating an extra-creamy sorbet. Often used in commercial ice creams, sorbets, and gluten-free products, it’s readily available in many grocery stores, and online.No ice cream maker? No problem. You can freeze the sorbet base into a no-machine sorbet (unchurned, but still smooth and scoopable): Pour the sorbet base into a wide, shallow baking dish; it should be about 1/2 inch deep. Freeze, stirring with a fork every 30 minutes, until so frozen that you can’t stir anymore; freeze until ready to eat. Scoop into bowls to serve.
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This is delicious. I have made it twice now with great success. I did have to add quite a bit more of the simple syrup to get the density to be right...but wow!!! This will be something that I make again and again.
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