Sorbet · Berries · Nº 54
Blackberry
Sorbetto alla mora
Blackberries bruise too easily to travel well, so they mostly arrive frozen — and lose nothing by it. This sorbet is the color of ink and wine, gently tart, quietly floral.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the sucrose, glucose powder, dextrose, and stabilizer together until evenly combined.
Warm the water to 113 °F (45 °C), gradually whisk in the dry mixture, then heat to 185 °F (85 °C). Remove from the heat and stir for 30 seconds.
Set the syrup over an ice bath and stir until it reaches 39 °F (4 °C) or colder.
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Immediately before churning, add the blackberry purée, whole blackberries, and lemon juice. Use an immersion blender in short pulses until the whole berries are broken down but a little natural seed texture remains. Do not blend a second time.
Pour the cold liquid sorbet base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished sorbet to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
