Black Raspberry Sorbet is a special treat that we reserve for sharing with special people. It really is a labor of love, because Ron harvests the black raspberries from our property. It’s a thorny job! He fills several pint containers and we freeze them. It’s such a treat to pull them out throughout the year and make Black Raspberry Sorbet – it’s the essence of black raspberry-ness.
One year during our family reunion, Ron got the bright idea to ask the little people harvest the raspberries for us. They were so into it! They disappeared, but when they returned, they were empty-handed. We didn’t think anything of it, assuming that they had stumbled upon some other distraction at the edge of the woods. But when we went back to harvest the next day, there were no raspberries left on the brambles – not one! The ripe ones, and the not-yet-ripe ones – all gone! We felt sorry for ourselves, we felt sorry for our birds. We worried that we had sent the little people home with bellyaches; we worried that out patch had been wiped out. But all was well. The little people were fine, and we had a bumper crop of black raspberries the next year.
Black Raspberry Sorbet
Equipment
- 11-cup food processor
- large fine-mesh strainer
- ice cream maker
Ingredients
- ½ cup sugar
- ½ cup water
- 1 pint black raspberries
- 1 T vodka
- 1 t fresh lemon juice
Instructions
- Make the Black Raspberry syrup – Add the water and sugar to a medium saucepan over medium heat, and stir until the sugar has dissolved. Stir in the black raspberries. Let the syrup cool a bit, then process in a food process for a few seconds to break down the berries.
- Strain the syrup and chill – Strain through a fine mesh strainer to remove the seeds. Stir in the lemon juice and the vodka, then stash the mixture into the fridge until it's completely cooled.
- Churn and freeze – Once the mixture is cool, churn it in your ice cream maker, following the manufacturer's instructions. Move the the freezer and freeze for at least two hours before serving.
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