This is a very easy recipe for making delicious and summery boysenberry sorbet.
I went back and forth on whether I should be making a creamy custard based ice cream or a light and fruity sorbet for National Ice Cream month as well as for the very fun event over at Savor The Thyme, Scotty Snacks, and the Tangled Noodle. After a berry-picking excursion, it was obvious what I should do.
This sorbet is outstanding and incredibly simple. The berries were naturally sweetened by the sun and they did not even need that much sugar. I had an abundance of verbena in the garden so I decided to make a little verbena infused simple syrup to replace the sugar I would normally add. The sorbet is refreshing, light and tastes just like it was picked from the vine – kid-friendly, too!
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- 4 cups of fresh boysenberries
- 1/4 cup sugar
- 1/4 cup water
- a handful of verbena – optional – can use some lemon zest
- In a small saucepan dissolve the sugar in the water over a low heat. Add the verbena, bring to a boil. Turn off the heat and let sit overnight in the fridge.
- While the simple syrup is cooling, process the boysenberries in the food processor until smooth.
- Put into an airtight container and let sit in the fridge overnight as well.
- The next day combines the two together and then process in your ice cream maker, according to the instructions.
- Freeze at least 4 hours before serving.