Using cherry liqueur I made this boozy blackberry sorbet to serve with my terrine.
There is something about a scoop of sorbet that cools you down. We were having our typical December weather. The wind was blowing and it was hot. People usually complain about the Gordons Bay holiday weather, but it does not keep them away from our beautiful beaches and glorious mountains. We love it here in December but the heat can get a bit much. I have got used to the wind and constantly sweeping out the house and fixing the blind that does not like being blown about. It means my laundry gets dry within 5 minutes but it also means needing a cold shower often during the day. Some nights it is too hot to sleep and I lie on the tiled floor hoping for some cooling relief. When it is this hot a sorbet does the trick. The icy cold sensation of melting fruit cools me down. And as it was the holiday season I decided I would make something with a little bit of alcohol in it. I was thinking about grapefruit sorbet with gin but then decided that blackberries with a spicy cherry liqueur would do the trick. I have several tot bottles in my freezer which need using up in a creative way. You can substitute the berries and booze for any flavour that you choose.
what do you eat to cool down in summer?
this sorbet was so good it escaped the camera!
Boozy Blackberry Sorbet
- 500 g frozen blackberries
- 200 mls simple syrup
- 15 mls cherry liqueur
- Defrost the blackberries in a sieve over a large bowl
- Once defrosted place the blackberries with 60mls of the juice into a food processor
- Blend until smooth
- Pass through a sieve into the bowl with the juice left over from defrosting
- Discard the solids
- Place in the fridge overnight
- Mix in the simple syrup and place into your ice cream churner
- Churn for 7 minutes before adding the liqueur
- Churn for a further 5 minutes
- Place into a freezer container and freeze for at least 2 hours before serving
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