|Blackberry, Rose and Mint Sorbet|
|Rocket Pop Molds (Whole Foods)|
All that being said, this is also a really, really delicious sorbet that I have really been enjoying- the addition of the rose and the mint give it almost a vegetable, plant like flavor in addition to the great fruit and sweetness- so it doesn't taste like a one note fruit sorbet. I would be delighted to serve this for dessert at a summer dinner party- especially if you were seated outside. It's refreshing and delicious!
Blackberry, Rose and Mint Sorbet
1 cup water
1 cup white sugar
1 cup (not tightly packed) dried red rose buds and petals
10 large mint leaves (fresh)
4 cups (not tightly packed) blackberries (about 13-14 ounces)
|Dried red rose buds and petals|
|Making simple syrup, 1 cup water, 1 cup sugar|
|1 cup dried rose buds and petals|
|Syrup with dried roses and mint leaves|
Once 30 minutes has passed, strain the mixture. I like to use this screen strainer with a handle.
Isn't that a beautiful color? Cool this off in the refrigerator for a little while, 30 minutes at a minimum is probably fine. Now, wash your blackberries. Blend in a blender with the syrup. You'll need to strain the mixture now- primarily for the blackberry seeds and solids. I use the same screen strainer with a handle over a bowl, and, because the mixture is fairly thick and the screen's openings are very small, I need to use a spoon to press the juice out. This takes a little while. Leave it alone for a few minutes and let the weight of the mixture do some of the work for you. What is ultimately left looks a little like jam. When in doubt, peek at the underside of the strainer, you should be able to tell if any liquid is still coming out.
|Pouring the mixture from the blender into the strainer|
|Using a spoon to press liquid through the strainer|
Once you've extracted everything you can- you can go ahead and either make popsicles or chill it to make sorbet. For the rocket pop molds, I used a small juice glass to keep a single rocket upright in the freezer (this is a way to keep it upright while freezing if you aren't using the tray). If you have a different popsicle maker, follow those directions. This one needs to freeze for 4 hours.
|Keeping rocket popsicle mold upright in a glass|
To make sorbet, chill your mixture for about 30 minutes before you put it in the ice cream maker. This was in my ice cream maker for about 35 minutes before I spooned it out and put it in the freezer. It was not as solid as I have experienced with gelato in the same ice cream maker, but once it's been in the freezer for a little while it scoops and serves very nicely- fairly quickly actually- meaning it seems to melt fairly fast. This is definitely easier than making gelato- even though making gelato is very much worth it! Why not try this?
|In the ice cream maker|
This would probably work well in the Zoku popsicle maker- although we were given one as a lovely gift, I haven't used it yet- but now I'm inspired to use it! I think some nice ripe peaches with some cream and cinnamon might be next on the sorbet / popsicle agenda- maybe also some chocolate and anise concoction...
|Our inspiration for the sorbet!|