Black berry and ginger sorbet is an all-time favourite of mine. Sharp, sweet and with a kick of warmth form the ginger, it has brilliantly complex flavours. This recipe is designed to be made without a churner, so it is perfect to make at home without purchasing any expensive equipment. Ice-cream or sorbet is normally made with a churner to prevent the ice crystals getting too large, resulting in a smooth consistency. If ice crystals get too large the mixture will become solid, similar to an ice cube or ice-lolly. To prevent this and get a smooth, creamy consistency, we can add condensed milk. Condensed milk prevents ice crystals from getting too large because of the high concentration of milk solids (proteins). This allows us to get the silky end result we are after.
Top tip: frozen blackberries are considerably cheaper than fresh ones and the change won’t affect the flavour at all.
Makes: 2-3 portions
Prep time: 5 mins
Chill time: 4-5 hours
Ingredients
2tbsp condensed milk
350g blackberries
Juice and zest of 1 lemon
30g ginger in syrup
3tbsp ginger syrup
50g sugar
Method
- If using frozen blackberries defrost. Measure all ingredients in a bowl (if using stick blender) or blender jug.
- Blend for 3-5 minutes until completely smooth.
- Freeze for 4-5 hours, or until solid.
#Accessibility (image description: The image is on a black background with a slate setting, the sorbet is deep purple in colour and reflecting the light as it starts to set slightly, it is on a marbled grey and white dish. There are 3 blackberries set out in front of the dish alongside some sweet ginger that has been sliced and splayed out, it is amber in colour.)