This isn’t a failure, but it also isn’t sherbet. I picked – I’m estimating – about six cups of blackberries this week. I just used four cups to make some blackberry sherbert, but like I said it didn’t turn out sherbet-y. It’s pretty icy but the consistency is smooth and it is a gloriously delicious looking dark purple color.
I love blackberries. For interested parties, here is how I achieved this delightful dessert, but let me be clear, this is not a precise recipe and I made it up as I went along.
You need two cups of blackberry puree. Since I don’t have an ice cream maker, I wanted to try and make the mixture as smooth as possible so I tried to get all the seeds out. If you don’t care, you won’t have to use as many berries. To get the seeds out I tried using a mesh sieve but that got frustrating pretty quickly so I instead, squeezed the puree in a poor man’s cheese cloth, AKA a nylon trouser sock.
Lesson learned: Blackberries are messy and they get everywhere. I forgot to put on an apron, so goodbye to my best t-shirt, I guess I’ll see if I can repurpose that later. It also got all over my counter, stuck in my blender, stained my hands. By the time I dumped the leftover mulchy blackberry seed mush in the trash, my kitchen looked like a crime scene and I looked like I murdered Tinky Winky.
This was about the time I decided to put an apron on. That’s right. I’m like the guy in the zombie apocalypse who doesn’t have a baseball bat.
So I stirred a cup of sugar into the puree and that went smoothly. The next hitch was that I needed 2/3 cup heavy cream whipped into soft peaks. I was already covered in purple berry blood so I just opted to blend that too, but oh wait, I didn’t have 2/3 cup heavy cream. Me, being the brilliant improvisational baker that I am, just filled up the measuring cup with milk. Milk whips, right?
I don’t know what I was thinking. I know better and I did it anyway.
So the whipping cream didn’t happen. It half-whipped and thickened and got frothy and I just added it into the puree. It worked fine. It was fine. Then all I did was add these ingredients in this order and stir it all in:
3 tbsp lemon juice
1 tbsp raspberry chocolate vodka (it’s what I had in the freezer)
a pinch of salt
I portioned it into two jars and two custard dishes, saran wrapped the dishes and popped it in the freezer for two and a half hours and it still wasn’t frozen so I sampled it anyway. It’s good. It’s really good.
Look at how many blackberries I still have. Clafoutis next week, for sure.