- 1 lb fresh blackberries (16 oz)
- 1 1/2 cups apple juice (no-sugar-added)
- 1/4 of a medium-sized avocado, pit and peel removed
- 8 Deglet Noor dates, pitted*
- 1/8 tsp pure vanilla extract (scant amount)
- 1/4 tsp lemon juice
- Place a freezer-safe container in the freezer (such as a loaf pan).
- Add all of the sorbet ingredients to a high-speed blender. Blend until smooth (about 2 minutes). Taste the sorbet base. If it’s too tart, add more dates and sweeten to your liking.
- Batch-pour the mixture through a fine mesh sieve or chinois strainer into a large bowl to remove the blackberry seeds and any date bits. The sorbet base will be thick. Use a spoon to gently stir/press the mixture through the strainer to drain as much of the liquid base as possible. Discard the seeds and any bits.
- Pour the mixture into a properly chilled ice cream/sorbet churning bowl and freeze in an ice cream machine according to the manufacturer’s directions.** It will take about 20-30 minutes to for the sorbet to reach a soft-serve consistency. It may appear slushy.
- Remove the freezer-safe container from the freezer. Transfer the sorbet to the container and freeze for an additional 2 hours or until the sorbet reaches your desired consistency.
- Serve and enjoy!
- *I prefer to soak my dates prior to use. Simply put the dates in a small bowl and pour warm water over the top to cover. Allow the dates to soak for 10-15 minutes; drain and use.
- **If you do not have an ice cream maker, pour the mixture into a freezer-safe container. Use a spoon to spread/smooth out the mixture evenly. Cover and freeze for about 4 hours or until the sorbet reaches your desired firmness.
- Tip: During the freezing process, break up the sorbet every now and again with a spoon. Smooth the sorbet back out. Taking the time to do this will create smaller ice crystals and ensure a smoother sorbet.
- Tip: This sorbet is best enjoyed the day it’s made. In the event that you wish to freeze the sorbet a day or so advance (or if it appears a bit icy after freezing), thaw the sorbet at room temperature. Once it starts melting, break it up into large pieces. Then transfer the mixture to a high-speed blender or food processor. Whirl away and voila! The sorbet is as good as new! Serve the sorbet immediately on the softer side, or transfer it back to a freezer-safe container and place it in the freezer (for a short while) to firm things up. This step helps to break up any remaining ice crystals, so I highly recommend it!
- Fresh raspberries can be substituted in this recipe based on preference and/or blackberry availability.