Sunday, February 17, 2013

Berry Sorbet

I remember how good pastry chef Nancy Silver’s sorbet’s were when I had them at Green City Market and yes, I tried them all.

Silver, who trained at Trotter’s, Blackbird, and Bistro Campagne loves seasonality and sustainability. She uses Nichols Farm fruits to create some if the delicious flavors that you stood in line for last summer.

I’m going to experiment a little because I think I’m on to something here.

Bon Appetit!
Berry Sorbet
4 cups (1 1/4 pounds) blackberries or blueberries
1 cup Simple Syrup

Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.)

Stir in simple syrup.

Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes.

Transfer sorbet to an airtight container, and freeze until it hardens.