Black Cherry Sorbet

I've been wanting to make sorbet for a while, but was afraid it would be too icy without something to help inhibit ice crystals from forming. Corn syrup won't crystallize and that is why it's used in almost all commercial ice creams, sherbets, sorbets, etc. It keeps the product soft after freezing and gives it a smooth texture. However, I do not want to use corn syrup, so I was searching for another product. Yellow Chick suggested that I try blue agave nectar in place of corn syrup. I found out through research that blue agave nectar will not crystallize, plus it's all natural and has a low glycemic index, so I decided to give it a try.

Black Cherry Sorbet ~

2 1/2 cups black cherries (fresh or frozen), pitted

2 cups 100% black cherry juice (I found this at Fresh & Easy)

1/2 cup blue agave nectar

1/8 cup lemon juice

1. In a food processor or blender, blend together all the ingredients.
2. Chill in the refrigerator until very cold.
3. Turn on your ice cream maker and pour the mixture in.
4. Churn until it's soft but holds it's shape.
5. Freeze until firm.

My Conclusion ~

It has a sweet taste, almost too sweet. It would be better if it were more tart. I'd also like a more intense cherry flavor, but I'm not sure how to accomplish that. Next time I'll add a lot more lemon juice, as black cherries tend to be very sweet. That would probably help with the overall taste. I over processed it as well, resulting in a fluffy texture (you can see that in the picture) which I don't really care for. I churned it for 30 minutes when I should have stopped at 20 minutes. The good news is that the agave nectar seems to have done the trick. It's soft enough to scoop right out of the container. It was okay, but nothing great.

Reviews ~

Only Little Chick & Toddler Chick would taste it and they both liked it.

(canned) Peach Sorbet

Unfortunately, Mr. Yellow Chick borrowed my camera and hasn't returned it... he's asleep so I can't ask him where it is. I'll take a picture tomorrow. :)

~Ingredients~

2 - 15 ounce cans peaches in pear juice
1/4 cup sugar
Juice from 1/2 of a lemon
Pinch of Salt

~Directions~

1. Puree peaches in a blender - don't overdo it, you don't want to whip a lot of air into it, and having some "peach bits" in the sorbet is just fine.
2. Add other ingredients and pulse to combine.
3. Process in ice cream machine until a soft-serve consistency is reached.
4. Transfer to a container and freeze until firm.

~Conclusion~

I probably should have chilled the mixture - I completely forgot until it was already processing and I realized if it had been chilled it probably would have set up to a firmer soft serve.

~Reviews~

Yellow Chick: Simple, easy, tasty, and refreshing. :) This would be very nice on a hot summer day.
Mr. Yellow Chick: He's asleep, so I'll have to ask him tomorrow...

Blackberry Sorbet

~ Ingredients ~

4 cups fresh blackberries

Slightly less than 1 cup water

2/3 cup sugar

pinch of salt

2 tsps fresh lemon juice

~ Direction ~

1. Rinse the blackberries under cool water pour onto paper towels to dry.

If you're picking fresh blackberries like I did, you might find you have a lot of "blackberry fuzz" with your berries. Place the blackberries in a 2 quart bowl. Fill with water and stir berries with your hand to allow the "fuzz" to float to the top. Carefully pour the water out of the bowl. a lot of the "fuzz" will stick the sides - wipe it off, and repeat the rinsing 2-3 more times.

2. Puree blackberries, water, and sugar in a blender until smooth.

3. Strain puree to remove seeds.

4. Add lemon juice and pinch of salt to the puree and mix well.

5. Chill mixture.
6. Add to ice cream maker and process until it reaches a soft serve consistency.

7. Transfer to container and freeze.

~ Conclusion ~

My FAVORITE so far! The fresh blackberry taste is to die for! I will definitely make this again, and I wouldn't change a thing. This was ready for the freezer in just 10 minutes - and it didn't get too much air whipped into it like my other ice creams have, so I was very happy. It's nice and "solid", but still smooth. I hope it doesn't get too icy in the freezer. I saw several notes online which indicate a little alcohol in the sorbet will keep it from becoming icy, but I don't drink alcohol, so I guess I'll just have to suck it up if it develops ice crystals.

~ Reviews ~

Yellow Chick: I LOVE it - wouldn't change a thing!

Mr. Yellow Chick: He loves it too!