With Summer wrapping up (although still supposedly another heat wave on the way for south-east Queensland) it’s time also to wrap up my sorbet posts for the season. The last installment is a blackberry porter sorbet that offers a subtle roast coffee flavour behind the dominant fruit profile. A luscious purple in colour, it’s sure to look the part while delivering an interesting flavour combo.
What you need:
- 1 cup porter
- 1 cup water
- 3/4 cup sugar
- 2 tablespoons fresh lemon juice
- 2 cups blackberries*
What to do:
- In a small saucepan, bring porter, water, and sugar to a boil over medium heat, stirring often, until sugar dissolves. Stir in lemon juice then allow to cool completely.
- Meanwhile, process blackberries in a food processor. Once pureed, strain through a sieve to remove the seeds.
- Stir into porter mixture until combined. Transfer to a shallow baking dish and freeze until solid.
- Using a fork, break frozen mixture into large pieces. Place in a food processor and puree until completely smooth before transferring to a container. Freeze until ready to serve.
*In light of the Hepatitis A frozen berries scandal, perhaps go for fresh blackberries. But, if you do use frozen, check and consider the region of origin carefully and allow them to thaw.