If you’re looking for something cool, natural, and light in the summer, the black mulberry sorbet is just what you need. Unlike ice cream, this sorbet contains no fats or dairy: just fruit, sugar, water, and a drop of lemon to enhance the flavor. It’s the ideal dessert to elegantly finish a meal, or for a refreshing break on the hottest days. I’ll show you how to make it both with an accumulator ice cream maker and without, so you can choose the method that’s most convenient for you.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 23 oz ripe black mulberries (ripe)
- 3/8 cups water
- 3/8 cups sugar
- A few drops lemon juice
Tools
- 1 Ice Cream Maker
Detailed Procedure
In a small pan, bring the water and sugar to a boil. Stir until completely dissolved. Turn off the heat, let it cool to room temperature, and then refrigerate for at least 1 hour.
Why it matters: this syrup is the liquid base of the sorbet. Cooling it before adding it to the fruit helps prevent the mixture from melting during churning.Gently wash the mulberries and remove the green stems one by one to avoid any bitter aftertaste. Blend them with an immersion blender until you get a smooth puree.
Strain the puree through a medium mesh sieve to remove the seeds. You will obtain a thick and velvety juice.
Tip: Do not press too hard while sieving, otherwise, you might force the bitter parts of the seeds through.Put both the syrup and the mulberry puree in the freezer for 1 hour. They need to be well chilled for optimal churning.
Mix the syrup and mulberry puree in a large bowl. Add a few drops of lemon to balance the sweetness and add a touch of freshness.
With accumulator or compressor ice cream maker: pour the mixture into the ice cream maker and let it churn for 20-30 minutes, until a creamy and firm consistency is achieved.
Without ice cream maker: pour the mixture into a shallow, wide container, place it in the freezer and stir vigorously every 30-40 minutes to break up ice crystals. Repeat the operation for about 3-4 hours.
Tips
Choose ripe mulberries: The sweeter and darker they are, the more intense the flavor will be.
For an adult version, you can add a teaspoon of liquor such as vodka, limoncello, or a berry liqueur. It also helps maintain a soft consistency.
Use metal containers to cool faster if you don’t have an ice cream maker.
Notes
The weight of the final puree will be less than the initial 650 g, as some pulp will remain in the sieve. The finished sorbet will still have a perfect consistency and full flavor.
Variations
Mixed berry sorbet: replace half of the mulberries with raspberries or blueberries.
Without refined sugar: use light brown sugar or honey (in reduced quantities), but remember it will change the taste and color.
Want it creamier? Add 1 tablespoon of beaten egg white just before churning (a classic option in artisanal sorbets).
FAQ – Black Mulberry Sorbet
How long does it keep?
It keeps in the freezer for about 10-15 days. After this period, it tends to become too hard, but you can let it soften for 10 minutes before serving.
Why does it need frequent stirring if I don’t use an ice cream maker?
To prevent the formation of ice crystals and achieve a soft consistency similar to that from an ice cream maker.
Whether or not you have an ice cream maker, this black mulberry sorbet is the perfect summer treat: cool, natural, and incredibly fragrant. It’s one of those desserts that makes you say “I want more” with the first spoonful! If you find some beautifully ripe mulberries, don’t miss out: turn them into an applause-worthy sorbet.
