Summer is winding down, but there’s still plenty of heat to go around. Lot’s of water and the occasional cool treat are great for beating the heat. That’s why we love this Blackberry Sorbet by Adam Kenworthy. It’s light, it’s sweet, plus it’s nice and cool. Perfect for a hot summer after noon, or an evening treat. For the best results, we recommend using an ice cream maker, but it’s definitely not necessary. Give this one a try and let us know what you think! Plus, stay tuned for Adam’s new plant-based cooking series, coming soon to OMstars – The Yoga Network!
1 cup water
4 cups fresh blackberries
1/3 cup of sugar
1 lemon juiced
1/2 tsp salt
1 slice of ginger
1 shiso leaf
– Bring water to boil, add sugar and dissolve. Add one piece of sliced ginger. Remove from heat, set aside to let cool.
– Add blackberries to a pot or pan. Add a little salt. Heat on medium. Mash to help release the juice and continue to cook to a concentrate.
– Pour blackberries into a strainer to separate the seeds and the juice. The longer you cook the less juice you will have. But works great with a thicker concentrate as well.
– Remove ginger piece from the simple syrup. Pour into a blender. Mix on low. Incorporate the blackberry juice/concentrate. Add lemon juice and shiso leaf.
– To freeze. You can use an ice cream maker. Or you can also pour into an airtight container and place in the freezer. Both work great. Ice cream maker will make it extra soft & creamy. Let thaw lightly before serving.
By Adam Kenworthy
Adam is a private chef & healthy living coach who divides his time between working in New York City and Nicaragua, where he has founded a non-profit organic fruit farm (Finca Santa Marta.) In his spare time, he can be found trail running in Central park and finding serenity in the waves of Long Island.