It has been disgustingly and unseasonably hot outside the past few days. Despite all the cream, I think of sherbet as a lighter desert than ice cream, so I figured I would make some to help counter this filthy heat, while still leaving straight up ices for the summer.
I took a bunch of blackberries, washed and dried them, and tossed them over with a bit of sugar. I let them macerate for a few hours. While they sat around I cooked up a simple syrup, vaporised some herb, and listened to the Open Strings comp. Actually only the first two lps, not that some of the later two aren't good. It's just that I was feeling the oldies.
After some hours had passed, I blended the blackberries. The resulting "liquid" was really thick so I added the syrup before I strained out the seed, I though this would help move the liquid move through the strainer more easily. I'm not sure how much it helped. Next time I won't use a blender at all, I'll smash the berries up with something that's blunt, without a blade. Because, while the strainer worked wonderfully on the whole seeds, the bits of seed that the blender chopped up still got through.
Once I got all of the fruit strained I mixed in enough heavy cream to fill up my machine. It took about 15 minutes for the machine to do its thing. I packed up some pints and put them in the freezer. When I was ready to eat this sherbet I thought I would whip up a little cream to top it off. Cus, well.... I can't help but think about awesomely interracial things.
The Blacker The Berry, The Sweeter The Juice.
