Chamberry Sorbet

I am constantly bugging a Vietnamese friend of mine to make Pho noodle soup  and rice paper rolls for me. And it finally worked, so we made a party of it, enjoying a delicious Pho with plenty of chicken and fresh herbs during our work lunch break. So to make up for my pestering, I made this delicious Blackberry sorbet with a splash of Chambord black raspberry liqueur. 

This sorbet was very easy to make, with a small amount of ingredients. I would have made the sorbet using fresh berries, but they weren't in season and cost a small fortune for a teeny tiny punnet in Australia. Sometimes you just have to make do with what's in your pantry.

I loooooove Chambord, mostly because of the pretty bottle (that always reminds me of the Vivienne Westwood logo) but it also tastes a bit like Ribena and a yummy cough mixture. I recommend you only add a little splash of this liqueur, as it's quite potent!

Chamberry Sorbet 
blackberry sorbet with a splash of chambord liqueur

based on David Leibovitz's Blackberry Sorbet recipe from A Perfect Scoop

Makes about 1 litre


Sorbet Ingredients:

• 1 tin blackberries (415g) or 4 cups fresh / frozen  blackberries

• 1 cup (250mL) water

• 2/3 cup (130g) sugar

• 2 tsp lemon / lime juice

• Approximately 1 tbs Chambord black raspberry liqueur

Sorbet Method:

• Place the blackberries in blender or food processor with water and sugar and blend until smooth. 

• Pour mixture into bowl, straining with a fine sieve to remove the seeds.

• Stir in the lemon / lime juice, then chill the mixture.

• Freeze in your ice cream maker on a sorbet setting.