Which is more appealing to you? Sweet pink looking sorbet or the rich burgundy one? :D Original recipes suggested 1 cup water to 1 cup sugar, after reducing to almost 1/2 cup still find it too sweet >.< but it still taste very refreshing :D
Recipe Source : Ice-Cream & Desserts from Periplus Book
- 250ml water
- 150gm sugar
- 1 cup fresh strawberry puree
- Bring water to boil. Add sugar and stir till dissolves. Cool sugar syrup completely.
- Stir in strawberry puree and mix evenly. Transfer mixture into a 9" stainless steel tray and freeeze for 2 hours till the sorbet is partially set.
- Transfer sorbet to a food processor and blend thoroughly. Return to freeze again for another 1-1 1/2 hours. Repeat process for 2 more times at 1 hour interval to achieve a fluffy texture sorbet. Store in freezer proof container and freeze till firm enough to serve.
Not enough blackberries on hand, therefore top up the balance with some blueberries! Amazing hur, the cute little black fruits actually give such intense rich burgundy hue :D
Recipe modified from Joy of Baking
Blackberries & Blueberries Sorbet
- 200ml water
- 130gm sugar
- 170gm frozen blackberries
- 130gm frozen blueberries
- 1 tbsp lemon juice
- Bring the water to a boil in a small saucepan, remove from heat, and stir in the sugar until it is completely dissolved. Cool completely.
- Meanwhile, thaw the berries. When the berries are thawed, place in a blender and process until pureed. Add the berries puree to the cooled sugar syrup and then strain the mixture to remove the seeds. (press the pulp over the sieve thoroughly). Add the lemon juice.
- Pour the mixture into an 9" stainless steel pan (sorbets will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer for 2 hours. Transfer the sorbet to the food processor and process until the mixture is a uniform slush. This breaks up the large ice crystals that have formed on the sorbet. (This step is what gives the sorbet its wonderful fluffy texture.) Place the sorbet back into the pan, into the freezer, and repeat the process at least two more times at intervals of 1 - 1 1/2 hours. After third processing, stored the sorbet in a freezer container and freeze till firm enough to serve.