beautiful blackberries

Blackberry Season

One of the finest fruits in my mind, not only do they taste like they are doing you some good, they are super yummy and on top of all that they are free and available by the Tupperware box load.

I love free!! I don’t however love the thorns in my fingers when picking them and falling down ditches is a risk if you’re determined to get that big one up there.  But the odd bit of blood shed and bruises are worth it.

Today I have made blackberry (and blood!) sorbet. The colour is so deep, rich and intense and the taste is earthy and purple! It tastes so, so good, I can’t wait to share the recipe with you. Adding the egg whites also makes this sorbet go further which is always good with something so delicious.

blackberry sorbet
Beautiful Blackberry Sorbet
Votes: 1
Rating: 5
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A beautiful vibrant and tasty sorbet
Recipe Notes

Use fresh or frozen blackberries for this recipe.  Adding the egg whites gives a lovely texture.

Nutrition Facts
Beautiful Blackberry Sorbet
Amount Per Serving (100g)
Calories 139 Calories from Fat 4
% Daily Value*
Total Fat 0.4g 1%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.04g
Sodium 28mg 1%
Potassium 156mg 4%
Total Carbohydrates 33g 11%
Dietary Fiber 4g 16%
Sugars 29g
Protein 3g 6%
Vitamin A 3%
Vitamin C 31%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Units:
Servings
People(change to adjust quanities)
Prep Time
10Minutes
Churn Time
5Minutes
Ingredients
Units:
Servings
People(change to adjust quanities)
Prep Time
10Minutes
Churn Time
5Minutes
Nutrition Facts
Beautiful Blackberry Sorbet
Amount Per Serving (100g)
Calories 139 Calories from Fat 4
% Daily Value*
Total Fat 0.4g 1%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.04g
Sodium 28mg 1%
Potassium 156mg 4%
Total Carbohydrates 33g 11%
Dietary Fiber 4g 16%
Sugars 29g
Protein 3g 6%
Vitamin A 3%
Vitamin C 31%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
Method
  1. Wash the berries. In a blender whizz the water, blackberries and lemon juice until well blended. Seive into a saucepan.
  2. Add the sugar to the blackberry and lemon juice in the pan and heat. Stir to dissolve the sugar then boil for 2 minutes.
  3. Chill until really cool.
  4. Begin to churn your mixture in the ice cream maker. Whilst doing this, whisk your egg whites to stiff peaks.
  5. Add in your egg whites once the blackberry sorbet has started to thicken. Continue to churn for another 10 minutes or until you have a lovely smooth mixture.
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Inspired by this super fruit why not make a Blackberry Coulis to boost your vitamin c, antioxidant and happiness levels.  You can whip this up in under ten minutes and it’s going to make your ice cream taste even better.  The humble bramble wins again!

blackberry coulis and ice cream
Blackberry Coulis
Votes: 1
Rating: 5
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This blackberry coulis is a terrific sauce. It's so rich and velvety you will love it I'm sure.
Recipe Notes

You can use fresh or frozen blackberries to make this blackberry coulis or sauce.  You can also try blackcurrants and raspberries for other coulis flavours.  

Nutrition Facts
Blackberry Coulis
Amount Per Serving
Calories 113 Calories from Fat 2
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Sodium 0.4mg 0%
Potassium 61mg 2%
Total Carbohydrates 29g 10%
Dietary Fiber 2g 8%
Sugars 27g
Protein 1g 2%
Vitamin A 2%
Vitamin C 13%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Units:
Servings
People(change to adjust quanities)
Prep Time
5 Minutes
Churn Time
5Minutes
Ingredients
Units:
Servings
People(change to adjust quanities)
Prep Time
5 Minutes
Churn Time
5Minutes
Nutrition Facts
Blackberry Coulis
Amount Per Serving
Calories 113 Calories from Fat 2
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Sodium 0.4mg 0%
Potassium 61mg 2%
Total Carbohydrates 29g 10%
Dietary Fiber 2g 8%
Sugars 27g
Protein 1g 2%
Vitamin A 2%
Vitamin C 13%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
Method
  1. Wash the fruit. Add the blackberries, granulated sugar and water to a saucepan and simmer down until nice and syrupy.
  2. Take it off the heat, push through a metal seive and chill. Swirl through your ice cream gently to make a ripple effect or use as a sauce and pour on top of your favourite ice cream.
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Blackberry coulis needs a delicious Vanilla ice cream to go with it, so why not try Love Ice Cream’s gorgeous recipe.

Vanilla Ice Cream
Votes: 0
Rating: 0
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Here it is, a simple recipe for vanilla ice cream, beautiful on its own, or a great base for ripples, sauces and toppings.
Nutrition Facts
Vanilla Ice Cream
Amount Per Serving
Calories 397 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 18g 90%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 183mg 61%
Sodium 41mg 2%
Potassium 139mg 4%
Total Carbohydrates 26g 9%
Sugars 26g
Protein 6g 12%
Vitamin A 6%
Calcium 12%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
Churn Time
Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
Churn Time
Nutrition Facts
Vanilla Ice Cream
Amount Per Serving
Calories 397 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 18g 90%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 183mg 61%
Sodium 41mg 2%
Potassium 139mg 4%
Total Carbohydrates 26g 9%
Sugars 26g
Protein 6g 12%
Vitamin A 6%
Calcium 12%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
Method
  1. In a saucepan heat the milk and cream over a low heat, stirring until just boiling.
  2. Remove from the heat, add the vanilla essence and leave for around half an hour to infuse.
  3. Mix the egg yolks and sugar together in a large jug. Pour the milk and cream over the egg and sugar and whisk until combined.
  4. Return this mixture to your saucepan and heat over a low heat for around 10 minutes, stirring with a wooden spoon, until the custard is thick enough to coat the back of the spoon.
  5. Pour into a jug and leave to cool. If you like you can speed up the cooling by putting your jug into a bowl of cold water and ice. If you try to churn your mixture before it is cool it will not freeze in your ice cream maker.
  6. Once cool, pour into your ice cream maker and churn for around 30 minutes or until firm enough to scoop.
  7. Serve or transfer into a freezer proof container and freeze for later.

Happy eating folks, love Sally x

 

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