Friday, May 13, 2016
BOYSENBERRY & LIMONCELLO SORBETTO
The first time I had boysenberry sorbet was in a restaurant in New York City. I had it again in Sconset, Nantucket in a restaurant called Chantecleer. They served it along with other delicious sorbets.
If you don't have an ice cream maker, you can freeze your sorbetto in plastic ice cube trays and put in a blender to puree and then refreeze in a covered container.
4 cups (1 litre) fresh or frozen boysenberries (blackberries can be used)
2 cups (500 ml) water
½ cup (125 ml) cane sugar
2 T (30 ml) freshly squeezed lemon juice
2 T (30 ml) limoncello
Rinse the berries and place in a blender along with the water.
Puree until smooth.
Pour the mixture into a large mesh sieve set over a saucepan.
Press with spoon to until liquid is released. Discard the seeds.
Whisk together the berry juice along with the sugar.
Bring to a boil, reduce heat to a simmer and let cook a couple of minutes, until sugar is dissolved.
Let mixture cool to room temperature.
Stir in the lemon juice and limoncello.
Pour into a bowl, cover with plastic wrap and refrigerate to chill completely.
Pour the mixture into an ice cream maker and freeze, according to the manufacturer’s instructions.
Transfer to a covered container and place in your freezer, until firm.