Thanks Julie (aka Mommie Cooks) for today’s awesome sorbet recipe! 

Hey there!  It’s Julie from Mommie Cooks taking over Pinch of Yum for the day.  I was thrilled when Lindsay asked me to stop by and share a recipe.  I adore her blog and her creative dishes never fail to get my mouth watering.  Seriously, this girl knows her way around a kitchen.  I’m sure you can agree.

The weather is getting warmer as the first day of summer approaches, so I figured what better way to cool down then with a delicious black and blue sorbet; black and blue “berries” that is.  Mix these two fruits together for a gratifying hot weather treat.  Take it one step further with a little homemade whipped cream and a sprig of mint and you’ve got yourself a killer parfait.  Have I got your attention?

First off, add your sugar and water to a medium pot and get it boiling.

   

Allow it to bubble for a few minutes, stirring occasionally, until all the sugar is dissolved.

    

Take the finished simple syrup and place it in the fridge until completely  cooled.

Grab four cups of berries and throw them in a  blender with about half of your now chilled sugar water.  Blend it up well.  Add in  the remaining water along with the lemon juice.  Blend it again.  Here’s what you’ll have at this point.

    

Before you can put the sorbet into an ice cream maker, you’ll need to get rid of the seeds.  Grab a strainer and pour a portion of your  mixture in.  It’s thick stuff so it won’t just pour through.  You can  help it out by pushing from the top with your spoon to get it all  through.  Here’s mine when I first put it in the strainer…

    
… and here it is after it’s been strained.

Notice how much smoother the liquid is without all those seeds.

   

Now it’s time to throw your mixture in the ice cream maker.  Run your  maker according to their directions and when it’s done, pop it in the  freezer to finish hardening.  Here’s mine before going in the freezer.

And are you ready for this?  Here’s the after.  This stuff is sooooo  delicious.  And the best part for me is that, aside from the sugar, it’s  a healthy after meal treat.

Of course, in true Mommie Cooks fashion, I had to take it one step  further and make some homemade whipped cream to upgrade our sorbet to a  parfait (You can make your own homemade whipped cream by adding 1 cup  heavy cream, 1/3 cup sugar, and 1 tsp vanilla to your mixer and whipping  it up until stiff peaks form).  Yea, yea, mommie believes, if you’re  going to do dessert you need to go big or go home.  Wait, I am home.   Hmmm.  Just stick some parfait in your bowl and let’s do this.

Thanks again Lindsay for letting me spend a day over at your blog; it was a real treat!

Black and Blue Sorbet

• 2 Cups of Blueberries
• 2 Cups of Blackberries
• 1 Cup of Sugar
• 1 Cup of Water
• 2 tsp of Lemon Juice

1. Add your sugar and water to a medium pot and set it to boil.
2. Boil it for a few minutes, stirring occasionally, until all the sugar is dissolved.
3. Take your sugar water and place in the fridge until completely  cooled.
4. Grab your four cups of berries and throw them in a  blender with about half your sugar water.  Blend it up well.  Now add in  the remaining sugar water along with your lemon juice.  Blend it up  again.
5. Grab your strainer and pour a portion of your mixture in.  Continue until it’s all been strained.
6. Run your ice cream maker according to directions and when it’s done, pop it in the freezer to finish hardening!

About the author:  Julie has been a blog favorite of mine because of her step-by-step photos of “sometimes simple, sometimes grand, always delicious” recipes.  Maybe she’s also a favorite because I aspire to someday be as creative of a mom-chef as she is!  With 3 little boys, I have no idea how she manages to make such tasty food - but I’m glad she finds the time to make and share it!  You can read more about Julie here.