Blackberry, elderflower and thyme sorbet. You’re welcome, Jesus. (Recipe included.)
Sickeningly good stuff. Sweet, complex, faintly herbal. A most grown up dessert.
Blackberry, elderflower and thyme sorbet
Makes about 1 quart
4 c. blackberries
1/3 c. sugar
1/3 c. water
3 sprigs thyme
1/2 c. St. Germain liqueur
Heat the sugar, water and thyme together until the sugar is dissolved and the mixture is clear. Steep the thyme for 10 minutes. Discard the thyme.
Blend the berries, sugar syrup and St. Germain together until smooth. Run through a sieve to get the berry seeds out.
Chill the mixture thoroughly, then freeze according to your ice cream maker’s instructions. Pack into containers and freeze for at least another 4 hours.
What a gorgeous colour! Haven’t used elderflower in a while but it’s pretty amazing stuff. Happy easter!
ok! that’s it! i’m buying an ice cream maker…
Hmmmm…imagine using my ice cream maker to create a nonfat dessert that contain nutritious ingredients! Imagine that.
laura, i know, but my kitchen looked like a crime scene when i was done.
cali, the cuisinart i have was around $50, i think. not too bad, considering the use it gets in the summertime.
rachel, think of the antioxidants! then again, that same night i was seized by a craving for full-fat chocolate ice cream.
Looks good! My favorite sorbet in the whole world is cassis sorbet and this one looks so much like it I wonder if the taste is close too!
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