Blackberry And Vodka Sorbet With Mixed Berries Recipes

Steps:

• Place blackberries into blender, and process until smooth.
• Press the puree through a sieve or strainer into a medium-sized bowl, discarding seeds.
• Add 3/4 cup of sugar, 1/3 cup lime juice, 1/4 cup of vodka, the lemon juice and liqueur to the blackberry puree, stirring well.
• Pour mixture into ice cream freezer, and freeze according to the manufacturer instructions. When complete, spoon sorbet into freezer-safe container; cover and freeze until firm.
• Combine the remaining 1/4 cup of sugar, the remaining 1/3 cup lime juice, strawberries, blueberries, and 1/3 cup of vodka in a large bowl, stirring gently. Let stand 2 hours.
• Spoon 3/4 cup of strawberry mix into dessert glasses and top with 1/2 cup of sorbet.

Steps:

• Add the berries, syrup, salt and vodka, if using, to a high-speed blender. Pulse the mixture to create a coarse puree. Scrape down the sides of the blender with a rubber spatula. Continue to pulse, scraping down the sides as needed, until smooth and scoop-able. Enjoy immediately or store in the freezer in an airtight container.

Steps:

• Tip the blackberries, cinnamon stick, bay leaf and sugar into a large sterilised jar. Pour over the vodka, seal the jar and swirl around to dissolve the sugar. Store in a cool, dark place and turn the jar once a day for the first week.
• After two to three weeks, strain the vodka through a fine mesh sieve (see tip, below) and decant into bottles, then label. It will keep its colour for a few months, and will be drinkable for up to a year. Use the infused blackberries in bakes or meringue-based desserts.