Imagine a dessert that combines the luxurious smoothness of vodka with the vibrant, juicy essence of blackberries - a sophisticated treat that's both refreshing and indulgent. This Blackberry and Vodka Sorbet is not just a dessert; it's a culinary experience that transforms simple ingredients into a gourmet masterpiece that will transport you to a sun-drenched Italian countryside with every spoonful.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 cups blackberries, fresh or frozen
- 1 cup vodka
- 1 cup granulated sugar
- 1 cup mixed berries (strawberries, blueberries, raspberries)
Instructions
- In a medium saucepan, combine the blackberries and granulated sugar. Heat over medium heat, stirring constantly until the sugar dissolves and the blackberries begin to break down and release their juices, approximately 5-7 minutes.
- Remove the blackberry mixture from heat and allow it to cool to room temperature for about 10 minutes. The natural pectin in the berries will help create a smoother texture.
- Transfer the cooled blackberry mixture to a blender or food processor. Pulse until the mixture becomes a smooth, uniform puree. Strain through a fine-mesh sieve to remove any seeds, pressing with the back of a spoon to extract maximum liquid.
- Carefully stir the vodka into the strained blackberry puree. The alcohol will help prevent the sorbet from freezing too hard and create a smoother consistency.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until the sorbet reaches a soft-serve consistency.
- Transfer the churned sorbet to a freezer-safe container. Smooth the top with a spatula and cover tightly with plastic wrap or a lid.
- Freeze the sorbet for at least 2 hours to firm up. Before serving, let it sit at room temperature for 5-10 minutes to soften slightly.
- To serve, scoop the blackberry vodka sorbet into chilled glasses or bowls. Garnish with the mixed berries (strawberries, blueberries, and raspberries) for added color and fresh fruit flavor.
Tips
- Use ripe, high-quality blackberries for the most intense flavor. Fresh is best, but frozen works wonderfully too.
- Don't skip straining the puree - this ensures a silky-smooth texture without annoying seeds.
- The vodka is crucial! It prevents the sorbet from becoming rock-hard and creates a beautifully soft consistency.
- If you don't have an ice cream maker, you can still make this recipe by freezing and stirring the mixture every 30 minutes to break up ice crystals.
- For an extra touch of elegance, serve in chilled glasses and garnish with a mix of fresh berries.
- Make sure to let the sorbet sit at room temperature for a few minutes before serving to achieve the perfect scoopable texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 1g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
