Himalayan blackberry sorbet with a kiss of coconut
Sorbets
An ode to the earthy taste of summer…all year long.
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<br />Recipe is inspired by my Wild Blackberry Sorbet posted onsite; its sugar content has been modified, with success, using coconut nectar and blackberry honey to make a low glycemic version.
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<br />Coconut nectar is a caramel looking sap, rich in nutrients but void of coconut taste; to compensate for this I add a kiss of coconut rum.
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<br />The liquid glucose, rum and citrus used, emulsifies nicely; its combination helps lower the freezing process, and to achieve a silky, soft consistency that holds together beautifully when scooped.
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<br />Note: each summer I pick the juiciest, fragrant, fresh ripe berries to make this recipe, but off season, due to my impatience for a “taste of summer” I use frozen berries and find they work nicely.
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<br />This sorbet recipe sets nicely up to 3 days, but honestly, we never have any left past 3 days!
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