Blackberry Daiquiri Sorbet
The perfect way to enjoy a warm afternoon swinging in a hammock with a bowl of fresh fruit in the form of a blackberry daiquiri. The thought makes me a little sad, our summer is coming to a close knowing that there will be less days swinging in the hammock. It has been a great summer, one of the warmest on record with hot sunny days and humid nights, waking up to 13 degrees this morning was a bit of a shock after the temperatures suddenly plummeted. There is still some Daiquiri in the freezer and I am sure I can persuade people to enjoy it as a funky pre dinner cocktail or or even as a palate cleanser in between meals so it certainly wont go to waste.
Ingredients
- 400g (2 chips) fresh blackberries
- 4 shots white rum
- 2 tbsp icing sugar
- 1 shot Rose’s sweet lime juice
- 1 egg white, whipped
Method
- In a bowl, whip the egg white to soft peak.
- Place all the ingredients other than the egg whites into a blender and blend to a smooth pulp.
- At this point you can strain the mixture through a sieve to remove the seeds or you can leave them in if you don’t mind a seeded sorbet.
- Fold the egg white into the berry mixture and pour into the ice cream maker and continue as per the manufacturers instructions on your ice cream maker.
- If you don’t have a maker, pour the sorbet mix into a container and freeze. The egg white prevent it from solidifying and keeps it light.
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Pease Pudding 
i’ve never made sorbet before maybe thats because i dont have an icecream maker !! it on the list, i love autumn and winter, open fires and comfort food x
Now that is the beauty of adding the egg white, it prevents the sorbet from freezing into a solid block even without using a machine. I used to always make this recipe style without a machine and it works perfect.
That looks so beautiful:) I love the taste of sorbet but like Ice cream if gives me brain freeze…which is about the point Mr PK steps in and scoffs the lot, he would LOVE this one!
Good use of that vanilla vodka……ooh which made me think about our gin damson and making sorbet next summer from them.
Yum!
Gorgeous picture, and a perfect in between courses little amuse bouche.
I was thinking it might just right for a super club dinner :0)
I’m loving the flavours… I could just go for a blackberry daiquiri too, but sorbet… may just have to make this before it gets too cold! I know what you mean about those cool mornings too. Shock to the system!
I’m thinking a whole host of cocktail sorbets for next summer…something to work towards hey? Pina Colada maybe next…yum
Love the texture and the color…
berries give things such a rich vibrant colour don’t they? I have been given some fresh figs and I am thinking about a fig and honey ice cream next.
This sounds delicious! Definitely want to make it soon!
Looks refreshingly delicious! I am disappointed with our blackberries this year. They grow so small and less crops. Birds have eaten them more than we do.
Yes, the ones I have been buying are small too, maybe because it has been such a dry summer.
Ooh this looks delicious! I’m now wondering if a Watermelon and Gin cocktail I made last weekend can be turned into a sorbet…
Yes, definitely but with no too much gin, if the alcohol content is too high it wont freeze! So if you use the same fruit ratio that I have it should work, would be delicious too.
I love this, it looks homely, delicious and sophisticated all at the same time!
This looks and sound amazing too 🙂 Now, I wonder if I make the lemon chia seed cake would this wash it down well? I think it just may, I’ll let you know how it works out! I love the color