BILD
GALLERY

Blackberry sorbet with blackberries Variegato and a touch of coconut

Name: Blackberry sorbet with blackberries Variegato and a touch of coconut
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: ca 750 g

Unfortunately, I only had 230 g of blackberries left ... that's why it became a smaller portion of sorbet.

But is it still very tasty? delicious 😉

Originally I just wanted a blackberry Variegato manufacture.

But then I had too many blackberries and too little for the sorbet.

The sorbet tastes good even without whipped in Variegato very refreshing.

If you are bothered by the small seeds, sift the blackberry puree through a fine sieve.

They don't bother me.

Coconut lovers among us, it may not have a taste of coconut.

I only like coconut as a light flavor, that's why I name it

"... with a touch of coconut."

Ingredients

Ingredients sorbet
230 g black berries
7 g vanilla paste
15 g lemon juice
100 g sugar
200 g of water
a pinch of salt
100g sorbet
10 g Perfecto binder
Ingredients Variegato
250 g black berries
200 g coconut milk (86%)
10 g lemon juice
35 g sugar
145 g Variegato-Perfecto

Preparation

Step 1:
mix all dry ingredients
Step 2:
puree the blackberries
Step 3:
Add the vanilla paste and the water with the lemon juice to the blackberries and mix briefly
Step 4:
Add the dry ingredients and mix everything for at least two minutes on the highest level
Step 5:
Let ripen in the refrigerator for at least 2-3 hours
Step 6:
Put the base in the ice cream maker or freeze using the hand freeze method
Variegato
Step 1:
puree the blackberries
Step 2:
Sugar and that Variegato Mix powder
Step 3:
Put the blackberry puree, coconut milk, lemon and dry ingredients in a saucepan, stir for 2-3 minutes and let simmer briefly
Step 4:
and the Variegato Pour into jars or other containers while still hot and close tightly