If the word “blackberry” instantly reminds you of a hundred emails you cannot avoid, you are not the only one. It looks like this incredibly healthy fruit has its name snatched by a mobile device so badly that when you Google the word “blackberry” you end up with an information flood on various models of that device but nothing about blackberry as a fruit (I checked the first ten pages of search results and still there’s nothing about it –hard to believe-). Thus I decided to help this little shiny gem regain its esteem as one of the well known members of berry family with a recipe that will knock your socks off.
Even though most of us come across to widely available one called Evergreen, there are many types of blackberries like Himalaya, Silvan, Marion and Black Diamond. U.S. is the top grower but different types can be cultivated in Latin America and across Europe.
It is quite strong in terms of antioxidant content which is something we get used to read in one out of three articles related with health issues (sellers in the farmers market mentioned in my previous post named blackberry as “black doctor” on their price labels. That’s one of the most comprehensible and strong statement to convey benefits of a product I guess. Looks like farmers are quite knowledgeable in marketing too). I have also read that American Indian women ate them to prevent miscarriages in early days which is another interesting piece of information for me.
Blackberry as a bramble, fruits every other year so if you happen to find good ones eat them up like there is no tomorrow. How you are going to differentiate a good blackberry is quite easy, its color should be even and dark with a glossy look without any dents or bruises. There is only one thing to pay attention and personally I do not have any difficulty in that; to consume them right away since the taste is at its best for the first day. After three days you need to tell them goodbye even you kept refrigerated. But don’t get frustrated now I’ll tell you the way to make it last quite longer by making one of the most refreshing sorbets out of it.
This sorbet is the reminiscence of the last blackberries I found in this season. Well, I should admit that I want to avoid the upcoming autumn by making sorbets but soon I’ll adapt –I hope-. Combining the sweet-sorrow taste of blackberries with a vigorous and refreshing touch of ginger ended up with a superb association. If you are not really into it you may omit ginger for sure but as for me both blackberry and ginger found their soul mates in this recipe.
Ingredients (Makes approx. 1liter)
- 420 g (0,93 pound) fresh blackberries, washed and drained
- 120 g (4,2 oz.) sugar
- 230 ml. water
- Juice of 1 lime
- Finely grated fresh ginger in 5-6 hazelnut sized pieces
- 2½ teaspoons kirsch
|1.||Combine blackberries with sugar, water, and lime juice in the bowl of a food processor and run the machine until you end up with a purée.|
|2.||Add one piece of grated fresh ginger and the food processor for a few seconds then taste. Keep on adding and mixing each piece one by one and taste after each addition since you reach a well balanced mix in according to your taste. Be careful with the ginger since it has a strong flavor and we do not want to surpass the taste of blackberries in the first place. Ginger should not be the dominant flavor in the final combination. That’s the reason I recommend to make ginger addition gradually.|
|3.||Filter the final combination through a strainer to remove the seeds and other pieces.|
|4.||Chill the mixture in your refrigerator and then freeze it by using your ice cream maker by following the instructions provided in the user manual.
Transfer sorbet to an airtight container and place in your deep freezer to serve later.