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.
Friday 1st of March 2019
Boysenberries are grown mostly in the Pacific Northwest. They are very fragile and do not travel well, which is why most people east of Colorado have never seen or tasted them. They are SOOOOO good! We often had fresh boysenberries over vanilla ice cream for dessert when I was younger. You CAN get fresh frozen boysenberries from several sources online. I haven’t tried this recipe yet because I don’t have a food processor or an ice cream maker. So until now, the absolute best boysenberry sorbet I’ve ever had was made by Whole Foods, and they don’t seem to make it any more. I just can’t find it. By the way, boysenberry cobbler-OMG!!! There are no words to describe it!
Sunday 16th of August 2009
That looks so tasty & refreshing!!
Tuesday 4th of August 2009
Wow, how beautiful the color is! It's amazing. Sounds wonderful too...doubt I can get fresh boysenberries here.
Monday 3rd of August 2009
the color is gorgeous and the flavour sounds awesome:)
Monday 3rd of August 2009
Oh my god, look at that color!!! Did you check your tongues after eating if it was red? Hehe. I love the addition of verbena. =)
I've never had fresh boysenberries. I'm utterly jealous you have them.