Title: Rick Eastes's Berry Sorbet
Categories: Dessert
Yield: 6 Servings
| 2 | c | Blackberries,rinsed/drained |
| 2 | c | Raspberries,rinsed/drained |
| 1/2 | c | Powdered fructose |
| 1/2 | c | Water |
| 2 | tb | Lime juice |
| | | Blackberries,rinsed/drained* |
| | | Raspberries,rinsed/drained* |
| | | Black-raspberry liqueur |
Rick Eastes travels to Chile routinely to arrange for shipping that
country's seasonal fruits here. It's summer in Chile now, so his Berry
Sorbet is seasonal, sort of. In it he uses fructose. Not because this sugar
is more easily digested by some people, but because he had some on the
shelf the day he ran out of granulated sugar. If you've run out of
fructose, you can use granulated sugar it its place.
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* - optional
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1. In a 2-3 quart pan, combine the 2 cups of blackberries and raspberries,
fructose, water, and lime juice. Bring to a boil over high heat, stirring
often. Then reduce heat and simmer until blackberries mash redily, 3-4
minutes. Whirl mixture, a portion at a time, in blender or food processor
until smoothly pureed. To remove seeds, rub puree through a fine strainer
into a bowl. 2. Pour puree into a 9-10" square metal pan. Cover airtight
and freeze until firm, at least 8 hours or up to 2 weeks. 3. Frozen sorbet
has an icy texture. If you like a softer texture, break frozen sorbet into
chunks and beat with a mixer until slushy; serve at once or return to
freezer up to 1 hour. Top servings of sorbet with additional berries and
liqueur to taste (1-2 tablespoons per portion). Makes about 3 cups.