Apple and Blackberry Sorbet

It’s that time of year again; summer is just about leaving us, but the first fruit of autumn is coming out to play [with our taste buds]. As you might have seen from my instagram (click the icon to the right, or follow @frugalfeeding) my apple tree is positively dripping with fruit – it is quite the sight to behold. This means that I can either let them rot, sell them or make delicious things with those that we don’t eat. The first of those options doesn’t bear thinking about; it simply wouldn’t be frugal. The second would mean having to traipse into town carrying a sack of apples, something I’m too lazy to do. So, by process of elimination the third option is the one that has been plumped for and look what happened – apple and blackberry sorbet. Even the blackberries were from a bush at the back of my garden. The only fruit left for me to make something with are our damsons.

This is a recipe best made with freshly pressed apple juice, though it would probably be fine if made with a good quality cloudy apple juice. If, like me, you haven’t a press, then all you have to do is to core 10-12 apples, cut them up and create a pulp by blending them in a food processor. Pop this mulch into muslin or a tea towel and strain it into a bowl. Do not do this with the blackberries since they are likely to ruin your cloth, so it is necessary to pass these through a sieve. Make sure you’re using eating apples for this recipe; otherwise you’ll probably have to add half a kilo of sugar in order to make it barely edible, whereas I’ve used a mere 20g. A sorbet like this, in which the flavour of the apples is easily masked, needs to be as natural as possible, so adding too much sugar is something to be avoided.

The best thing about this sorbet is that it is made entirely from fruit juice and not from concentrate like some shop bought sorbets. This means that you don’t tend to encounter that rather mischievous trait, whereby some of the fruit particles become separated from the water and you’re left with really strong sorbet and ice. Whether one wants to add some pulp to the mixture is entirely up to the person making it. Though if you’re going to do this you may want to add some lemon juice to the pulp before it turns brown. Indeed, that is the reason why this sorbet contains lemon juice in the first place – it adds nothing at all to the flavour. This is the perfect way to see off the summer, which has been relatively non-existent in Britain – but I do like to be polite to my seasons even if they don’t deliver what they promised.

Apple and Blackberry Sorbet

Makes roughly 800ml

Ingredients:

• The juice of 10-12 eating apples, roughly 650ml

• The juice of 100g blackberries, roughly 100ml

• The juice of half a lemon, roughly 50ml

• Sugar to taste, roughly 2 tbsp

Method:

1. Juice the fruit as per the instructions above. Tip the result into a measuring jug, stir in the sugar and allow to chill.

2. Pour this into your ice cream machine and freeze according to instructions. It couldn’t be simpler; one need only defrost this for ten minutes once properly frozen.

Cost: The only thing I had to buy for this recipe was the lemon and the sugar. As a result the entire confection set me back roughly 25p. However, it may be a little more expensive if you were to buy the ingredients from the shop – perhaps £3.50. Though, the price would be a reduced a little if one were to use apple juice from a carton – I take no responsibility for the quality of this, it might be abysmal.

 

98 thoughts on “Apple and Blackberry Sorbet

  1. Amanda @ Once Upon a Recipe

    I am so envious of your apple tree! You would never get me out of the kitchen if I had all of those apples to bake with. And this sorbet looks fantastic, love the marriage between blackberries and apples/summer fruit and fall fruit! PS. Just found you on Instagram!

  2. egg me on

    Apples and blackberries — never would have thought to combine them but this looks so good. Like if Summer and Fall had a baby this would be it. I know, that sounds weird.

          1. Karen

            Thank you frugal for letting me know and taking me out of spam. Supposedly the problem has been fixed by the support people at Atkismit…I hope so.

          1. Conor Bofin

            I fall down most often on the ‘plated’ shot. Always, because the hungry hoard are waiting for me to sit before they start. I suppose it shows that they are reasonably well brought up.

  3. Barbara Bamber | justasmidgen

    Lovely, lovely way to see summer off! Incidentally, I just saw that apple tree on Instagram.. awesome! My friend let me pick a few of hers.. they were on the smallish side, green but sweet.. I just made some apple sauce. I’ve also made my first ice cream.. and photos are in a little tin.. so we’re on the same wavelength these days! What an absolutely heavenly sorbet this must have been.. or is?? I’m thinking if it were in my kitchen, I would have eaten it right after the photos were taken:D xx

    1. frugalfeeding

      Thanks, Barbara! I love my little apple tree! I want to do a recipe for scrumpy apple sauce, it’s so deeeelish. Perhaps we’re like lots of women in a house… our cycles start to match (gross, right?)… IT still is, I did eat some, but it made quite a lot!

  4. The Sassy Swan

    I was recently nominated for a Liebster Award and wanted to pay it forward by nominating you too! http://thesassyswan.wordpress.com/2012/09/12/leibster-fun/

    The Rules:

    1. Each person must post 11 things about themselves.
    2. Answer the 11 questions the person giving the award has set for you.
    3. Create 11 questions for the people you will be giving the award to.
    4. Choose 11 people to award and send them a link to your post. Go to their page and tell them.
    5. No tag backs.

    Have Fun!

  5. scroungelady

    Looks good, man! Thanks for stopping by – you don’t have to spend lots of $$$ to eat well. Would this fruit mixture work if just still frozen in “ice pop” molds? Sorbet is good but pops are one step down on the laziness scale.

  6. kanzensakura

    Oh my….I think the lemon sorbet will have to make room for this. Your table seems like an old friend. Please stop by and look at the post I did for Local Produce and my great-grandmother’s veggie stew. Nice photos. I think if I get close enough, I can just reach through this screen and grab a bite of that gorgeous sorbet.

    1. frugalfeeding

      Haha – they are both incredible in different ways, though I do prefer this one :D. My table is an old friend! I shall check it out for sure. People always say they want to reach into or eat their monitors when they see my photography… I highly discourage such actions… it could be dangerous.

  7. spree

    What pretty apples those are! They look like Fall itself! And then, with the berries & the falling fruit from the tree, you’ve got this whole Summer/Fall thing going on…what could be more perfect in these days are neither/or both? :) Nicely done!

  8. Kimby

    Your blackberry-apple flavor combo is creative and the photographic results are stunning. (Not to mention tasty!) Neat to know you have your own apple tree and blackberry bush growing nearby.

  9. Pingback: Apple and Cinnamon Chutney « FrugalFeeding

  10. preppyandfunny

    Hello!Thank you for liking my new article I hope you’ll keep going to see the news on P&F! ;p
    I stopped by here and wanted to say your blog is gorgeous, everything looks so delicious! Congratulations!
    XO,
    P&F

  11. eleisawifelife

    Great! My son has a dairy allergy so we try to get sherbet at the ice cream store so he can enjoy with the rest of the other pre-schoolers, but there’s always a slight allergic reaction. Never new it was so easy to make sorbet.

    Will definitely try. Thanks for sharing!

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