Comida Latina, Dairy Free, Recipes, Sweets

Blackberry-Hibiscus Sorbet

September 11, 2013

This ingenious sorbet recipe ran on my friend Katie’s blog back in May; which was perfect timing considering I could then make it all summer long. 


And I have.

Being a (mostly) dairy-free house we eat a lot of sorbet, a lot. Mostly store-bought, because:

A. I’m lazy

And

B. It takes me twice as long to make as it does for my husbando and little chile peppers to eat it.

Well..hell…hell….not any more! Thanks to Katie’s ingenious recipe (did I say that already?) It takes a mere 5 minutes of actual hands on work and three ingredients (well 5 if you make fancy-pants syrup like I did). And you can eat it straight away as the Brits like to say.

Blackberry-Hibiscus Sorbet

 I’m a particular fan of this blackberry-hibiscus combination but even a bare bones recipe of 12 ounces of your favorite frozen fruit, sugar, water, and an egg white result in some of the fluffiest, creamiest, sorbet you’ve ever eaten.


Blackberry-Hibiscus Sorbet

Yield: 1 Pint

Adapted from Mom's Kitchen Handbook

Dried hibiscus flowers (sometimes labeled as Jamica) can be found in many Latin markets or health food stores. I bought mine from Amazon.

Ingredients

  • 3/4 cup hibiscus syrup (see below)
  • 12 ounces frozen blackberries
  • 1 large egg white
  • For the Hibiscus Syrup:
  • 1 cup water
  • 1 cup granulated sugar
  • 1/2 ounce dried hibiscus flowers (about a generous 1/2 cup)

Instructions

    To Make the Syrup:
  1. Combine all ingredients in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Lower heat to keep at a simmer and simmer for 5 minutes. Remove from heat and let steep for 5 more minutes. Set a fine mesh sieve over a bowl and strain syrup through sieve. Discard flowers and let syrup cool completely. Makes about 1 cup
  2. To Make the Sorbet:
  3. Combine 3/4 cup of the cooled syrup (you will have a little left over) and blackberries in the bowl of a food processor fitted with the blade attachment. Purée mixture for 1 minute. Scrape down the sides of the food processor with a rubber spatula, add egg white and purée for another 2 minutes. You can eat immediately (it will be pretty soft) or cover and freeze for a couple of hours until it firms up a bit.
http://www.holajalapeno.com/2013/09/blackberry-hibiscus-sorbet.html

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  • momskitchenhandbook September 11, 2013 at 1:35 pm

    You’ve brought my sorbet to a whole new level…beautiful.

  • Kate Ramos September 11, 2013 at 5:37 pm

    Thanks Katie! I LOVE this recipe.