This is a very easy recipe for boysenberry sorbet. Ever since finding out where I can pick fresh boysenberries, I have been making this summery boysenberry sorbet every week. I love how easily it comes together, and I have a feeling you will too.
I went back and forth on whether I should be making a custard-based ice cream or a light and fruity sorbet for National Ice Cream Month. There is also a very fun virtual event over at Savor The Thyme, Scotty Snacks, and the Tangled Noodle that I wanted to participate in. After a recent berry-picking excursion, it was obvious what I should make.
This boysenberry sorbet is incredibly simple. The berries were naturally sweetened by the sun which meant they did not need a lot of extra sugar added. I had an abundance of verbena in the garden so I decided to make a verbena infused simple syrup to replace the sugar I would normally add to sorbet. The sorbet is refreshing, light and tastes just like it was picked from the vine. I tried it out on MEM and it passed kid-friendly test, as they devoured it.
Recipe: Boysenberry Sorbet
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 low heat. Add the verbena, bring it 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.