Ninja Creami Blackberry & Apple Sorbet

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Close up of the ninja creami pot full of blackberry & apple sorbet

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This blackberry and apple sorbet, made in the Ninja Creami, is a classic pairing that tastes like the last days of an English summer. Rich blackberries are blended with smooth apple sauce to make a delicious jewel-coloured sorbet that is impossible to resist a second helping of. Ideal served after a rich meal, or as a lighter alternative to traditional blackberry and apple pie.

Servings:

Author: Helen Best-Shaw

Prep Time10

Freezing1

Total Time1 10

Equipment

Ninja Creami
Stick / Immersion Blender (UK) Get the highest wattage you can, and ideally one with a steel shaft

Ingredients

150 g blackberries - 1
150 g apple sauce - 2
25 g sugar - 3
2 tbsp golden syrup - 4
½ lemon (juice & zest) - 5

Metric - USA Cups

Instructions

Fill the pot - add all the ingredients to the Creami pot, allow the blackberries to defrost if they were frozen.
150 g blackberries, 25 g sugar, 2 tbsp golden syrup, ½ lemon (juice & zest), 150 g apple sauce
Top up with water - up to the max fill line. Whizz with a stick blender to puree the fruit. Make sure the syrup is stirred through the mixture and not all at the bottom of the pot.
Alternatively, put the tub into the Creami and spin on the milkshake setting. I find the mixture can spill out of the tub, so only add about two thirds of the water, and stir the rest in with a spoon after processing to prevent mess.
Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.
Check for humps - If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.
* Freezing with the lid off can help to stop humps forming. Different recipes and freezers can different sized humps to form. If your mixture always forms a large hump as it freezes give it a stir after the first hour in the freezer.
Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
Process - Put the container in the machine and spin on the sorbet cycle – with the regular Creami (the NC300) which makes pint pots) the sorbet cycle gets the best results for this recipe.
Scrape the sides down and respin if needed.

Notes

Blackberries – Unless you can forage them in season blackberries are expensive when bought fresh. So I tend to sift them out of the bag of mixed frozen fruit easily available from the supermarket. This really only takes a few minutes, and as a supply of affordable blackberries it’s by far the easiest, so makes it worth it.
Apple Sauce - For the easy “cheat’s” version of the recipe use a jar of ready made apple sauce, or can of apple pie filling. If you want to avoid any overly processed ingredients you can use a homemade apple sauce or pure apple puree.
Sugar – I usually use golden caster
Golden Syrup – adds sweetness, flavour and improves the texture of the final sorbet. You can also use honey or maple syrup.
Lemon – To extract the most juice roll the whole lemon on the work top under the heel of your hand exerting a gentle pressure.

Hints and Tips

This recipe is for the regular NC300 Ninja Creami, with (American) pint pots. For the Deluxe model use 1.5X the ingredients.
Make sure the mixture is completely frozen before processing.
You can freeze the half jar of apple sauce - loosen the lid and put it in the freezer.
To enjoy a half empty pot: either just let it thaw slightly or process again with the sorbet function. You must not the re-spin function on a solid mixture. Or, you can add about 2 teaspoons vegetable, food grade glycerine into the mixture and respin before returning to the freezer so it is scoopable from the freezer. Experiment to perfect quantities.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.