Wild blackberry sorbet
Sorbets
This berry variety is absolutely the crème de la crème of blackberries aka Wild Mountain Blackberries or Rubus ursinus - its scientific name. The smell and taste scream summertime!
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<br />These are native to the Pacific Northwest; they normally grow closer to the ground, its seeds are tiny, unnoticeable in comparison to other blackberry varieties. Take note: these are not the large blackberries that grow abundantly on tall bushes in backyards and on hillsides.
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<br />I’ve seen this variety at Amazon - a bit pricey but for this recipe and the right occasion, worth it as far as I am concerned. http://www.amazon.com/Wild-Mountain-Blackberries-1-gallon/dp/B0001KZ8RO
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<br />Anyway, every year we wait for the little berries on our property to ripen to make this sorbet…hopefully the wild critters, including bear, do not get to them first!
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<br />*Inspired by the Ultimate Ice Cream book; I made their berry sorbet, as written, before testing and modifying with a partial liquid glucose content in place of all granulated sugar, and adding a liqueur in place of the blackberry syrup originally called for.
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