 |
| blackberry sorbet |
I have made something extra-ordinary and I am singing about it because I want you to make it too and listen to you sing. Extra-ordinary because it does not taste as I imagined it would. Blackberries and sugar syrup combine to make so much more than themselves. Nothing at all like blackberry jam or jelly. It is floral. It is rich. It is like the happy endings of fairy tales. It is almost beyond words but I'll keep searching: it is the taste of deep summer, it is church bells at a wedding, it is the silence after a firework show. It is the song you hum before you fall asleep under a starry sky. It is the perfumed bramble of sweetness.
You have to help me out here:
Boil 240 ml of water in a saucepan, remove from the heat and stir in 250 gr of white granulated sugar until it's completely dissolved. Leave to cool then chill.
Pop about a pound of washed blackberries (sorry about the shift from Metric to Imperial: I'm a child of the 60s, what can I say?) into a blender and purée then mix with the chilled sugar syrup and a couple of tablespoons of lemon juice.
Sieve the mixture into a bowl to get rid of the seeds - I push as much as I can through a metal sieve rather than let it drip delicately in its own time. Then, if you have an ice-cream maker follow that path. If, like me, you don't, you'll need to cover the bowl with cling-film, put it in the freezer and whisk the mixture every 90 minutes or so, or when an icy crust starts to form at the edges. I recommend at least 3 whisking sessions to break up the ice. Then you can tip it into an airtight container and let it freeze overnight.
It will be very hard but just leave it out for 15 or 20 minutes before you scoop. There's no dairy in the mixture so there's not a problem with re-freezing.
And now sing your own blackberry sorbet song.
Hungry writing prompt
Write about singing. Or write about a song.
Comments