Recipe Swap: Blackberry-Peach Sorbet

The theme for this week's recipe swap was Dessert, and I LOVE dessert!! I received a recipe from Colleen at Does Not Cook Well With Others for Peach Blackberry Soup. The ingredients all looked and sounded good, but I just couldn't imagine myself or K eating any type of soup for dessert, so I decided to adapt the recipe into a sorbet instead!!

I'd never made sorbet (or ice cream) before, so I decided to search around the internet for sorbet recipes to see if there were any key ingredients that I would need to add to the recipe. Turns out there were only 3 - sugar, water, and white corn syrup. Easy enough! The only thing I would change for this recipe is to omit the honey. It was too much sweet combined with the sugar (if you can imagine that being possible) and the honey was a bit overpowering to the rest of the flavors. Other than that, the texture came out great, especially since I do not own an ice cream maker!!

Peach Blackberry Sorbet
Adapted from: Does Not Cook Well With Others

Ingredients

1 cup water
1 cup sugar
¼ cup white grape juice
1 cinnamon stick
2 pounds fresh, under ripe peaches, peeled and sliced
1 cup fresh blackberries
3 tbsp honey
2 tsp fresh lemon juice
¼ tsp vanilla extract
½ cup white corn syrup

Preparation

1. Bring the sugar and water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.

2. Combine the grape juice, peaches, blackberries and cinnamon stick in a medium saucepan over medium-high heat and bring to a boil. Cover and reduce heat to low, simmer for 10 minutes. Remove from heat and discard cinnamon stick. Cool to room temperature.

3. Puree the peach mixture along with the syrup mixture, in batches if necessary, until smooth. Press the puree mixture through a strainer to remove the seeds.

4. Pour the strained, puree mixture into a large freezer-safe container (preferably one that has a lid). Stir in honey, lemon juice and vanilla. Add the corn syrup and stir well.

5. Put in freezer until soft frozen. Serve with mint sprigs and fresh blackberries.