Bilberry Sherbet is a modern British recipe (based on an American original) for a classic frozen dessert or snack flavoured with bilberries that is made a little like sorbet and which can also be used as a palate cleanser between the courses of a meal. The full recipe is presented here and I hope you enjoy this classic British version of: Bilberry Sherbet.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
American-style sherbets are very similar to sorbets in that they are basically frozen fruit juices, however sherbets tend to either have milk added before freezing or contain gelatine and this gives the product an extra creaminess.
Ingredients:
500g bilberries
200ml water
300ml cold water
150g sugar
1 egg white
1 tsp vanilla extract
Method:
Add the bilberries and 200ml water to a pan. Bring to a boil then simmer for about 4 minutes, or until the fruit soften. Take off the heat and allow to chill then rub through a fine-meshed sieve to remove the seeds and skins and set aside.
Meanwhile, add the remaining 300ml water and the sugar to a pan. Bring to a boil and continue cooking until the syrup forms fine threads when dropped in cold water (about 6 minutes). Beat the egg whites in a clean bowl until stiff then fold-in the boiled syrup. Fold the resultant egg white mixture into the blackberry mix.
Whisk in the vanilla extract then pour the resultant mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions.
