Prep 15 mins
Cook 3 hrs
I found this recipe in The Best Northwest Places Cookbook (Volume 1). It's a specialty of the Eagles Nest Inn B&B, Langley, Washington. Unsweetened frozen blackberries can be used in place of fresh berries, but avoid berries frozen in syrup.
- 4 cups blackberries, wild
- 1 1⁄2 cups water
- 1⁄2 cup orange juice, freshly squeezed
- 1⁄2 cup sugar
- 2 egg whites
- whole blackberry
- Rinse the berries and put them in a medium saucepan with the water, orange juice, and sugar.
- Bring to a boil and simmer for 5 minutes.
- Strain off and reserve the liquid.
- Press the fruit through a fine sieve, using a rubber spatula or the back of a large spoon.
- Add this fruit puree to the reserved liquid and let cool to room temperature.
- When the blackberry mixture is cool, beat the egg whites until just stiff but not dry.
- While gently beating, slowly pour in the blackberry mixture until fully incorporated.
- Pour the sorbet base into an ice cream maker and freeze according to the manufacturer's instructions.
- When set, transfer the mixture to a freezer container and continue freezing until solid.
- Before serving, let the sorbet sit at room temperature for a few minutes to make scooping easier.
Made this with fresh blackberries tonight and it is AMAZING! I didn't have oranges, so I used lemon juice and increased the sweetener some after testing the boiled mixture and finding it tart. Used half sugar and half splenda. It turned out beyond awesome. It was all I could do not to eat it all!
Made two quarts so each one cup serving is 45 calories, or half cup serving is 23 calories. Can't beat that!!