Chrysta 10 min. 15 min.

Here in Los Angeles, we’ve had a very strange Winter.

On Tuesday, we had a 58 degree day with cold and vigorous winds.  By Wednesday, the weather had jumped to low 70s, with slight humidity.  Today, we’re experiencing 89 degree desert-like heats.

On beautiful hot and sunny days like this, nothing cools you down like some homemade sorbet.

Normally when I suggest that readers make their own ice cream or sorbet, the first thing I hear is that they don’t have special equipment.

This sorbet recipe doesn’t call for anything special except a pot, a freezer-appropriate bowl (like disposable Gladware), a strainer, sugar, fruit, water and a fork.  If you have these items, you can make a delicious sorbet.

 

Your Shopping List:

One Pint of Blackberries

One Meyer Lemon

Granulated White Sugar

Thyme (an aromatic herb.)

 

 

When it comes to sorbets, there are pretty much two ingredients:  fruit and simple syrup.  Once you decide on your fruit or simple syrup, you can pretty much make any sorbet flavor combination you’d like.

 

First, Make the Simple Syrup.

Simple syrup is essentially a water and sugar compound where sugar has been dissolved over heat.  Simple syrup is the secret to sweetening fresh lemonade, iced tea, and cocktails without having to use grainy cane sugar that doesn’t dissolve well in cool liquids.

Recipe:

  • 1 1/2 Cup of Granulated White Sugar
  • 1 Cup of Water.
  • 1 sprig of thyme
  • zest of 1 meyer lemon (if you don’t have a meyer lemon, you can use a regular lemon)

Directions:

  • In a small saucepan, add the sprig of thyme, zest of one lemon, water and sugar.
  • Bring mixture to a boil.
  • Simmer until the sugar is dissolved, about 4 minutes.
  • Remove from the heat and strain.
  • Pour into a plastic (or other freezer safe) bowl and set aside.

 

Second, Prepare the Fruit.

For this particular sorbet I’m using 1 pint of blackberries, which is about 6 ounces.  The reason I’m using blackberries outside of their peak-season is that someone gave me two pints and I needed to use them up before they molded.

  1. Wash the fruit and place in a sauce pot.  Add the juice of 1 meyer lemon.
  2. You’re going to warm the fruit just to help get all of the juices flowing.
  3. Next, you’ll mash the fruit in the pot, and then strain into the simple syrup.
  4. Thoroughly combine the fruit and simple syrup.

 

Mix everything together and pop into the freezer! 

  1. Mix It Up:  Once you make sure that you’ve combined your fruit and simple syrup in a freezer-safe container, (I really like disposable plastic containers, like Gladware), place in the freezer and leave it there for 30 minutes.
  2. Scrape it Up:  After 30 minutes, remove from freezer and break up the frozen mixture with a fork.  the mixture will be pretty frozen on the edges and still pretty loose in the middle, so make sure to break it all up.
  3. Freeze it Up!:  Place back in the freezer for 30 minutes.
  4. Scrape It Up: Just like before, after 30 minutes, remove from freezer and break up the frozen mixture with a fork. This time it will be pretty close to sorbet.
  5. Freeze it Up!:  Place back in the freezer for 45 minutes.

At this point, the sorbet should be fully frozen and ready to eat.

Because this sorbet wasn’t churned in an ice-cream maker (where air and whipped in and the ice crystals were minimized) this sorbet won’t be as smooth as you’re probably used to.

To make the mixture smoother:  You could pulse this mixture in a food processor or a blender for about 10 seconds to get to that consistency.  But, I like it just the way it comes out.  Somewhat of a sorbert, slightly like a granita, 100% cool down and delicious.

 

Make this tonight and cool down tomorrow!