This easy blackberry and apple sorbet is gently flavoured with thyme and is perfect from late summer. It’s easily made in an ice cream machine.
Sorbets are so easy to make – they’re just a frozen mixture of fruit and sugar. If you have an ice cream machine, they are especially easy, but even without it’s not difficult. Simply freeze the mixture for about an hour, take it out to beat out the ice crystals and refreeze. The more times you beat or blend the mixture, the smoother the sorbet. After making a couple, you might well decide that an ice cream machine simplifies the process, and the ones that use a prefrozen bowl are good value.
This sorbet is an adaption of a real classic for the British late summer and early autumn. Blackberry and apple stewed together is both delicious and versatile. A spoonful on top of morning muesli or cereal, or on yogurt for a simple dessert at lunchtime. Foraging for blackberries is one of the delights on country walks from this time of year for the next few weeks; always remember not to strip the bushes and leave some for the next person. You don’t need too many blackberries for this recipe, so there’s no point going mad and coming back with punnets and punnets full.
We’ve added an extra grown up ingredient to this sorbet with the inclusion of a little vodka, to give a little hint of alcohol. But if you prefer, just leave it out. The thyme adds another dimension of flavour, and the sorbet really benefits from its addition. Freezing dulls the flavours, so you want to be able to taste the thyme in the unfrozen mixture.
A simple blackberry and apple sorbet made in an ice cream machine with foraged fruit and a hint of thyme.
- 250 g blackberries
- 2 dessert apples – chopped into 1cm cubes
- 125 g white sugar
- 300 ml water
- 3 sprigs thyme (to taste)
- 1 tbs vodka
Place the blackberries, apples, sugar, water and thyme into a saucepan and simmer gently for about 15 minutes until the apples are soft. Pass through a fine mesh sieve and allow to cool.
Once cool add the vodka and pour into an ice cream machine and churn until frozen. Put into a plastic tub and pop into the freezer for a few hours to firm up.
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