This papaya blackberry sorbet recipe makes for an interesting combination that works extremely well!
![blackberry sorbet](https://www.foodfidelity.com/wp-content/uploads/2017/07/blackberry-ice-cream-vertical.jpg)
I love making ice cream. I grew up on that plain vanilla and on a good month that neopolitan trio or the sherbert on-sale flavor of the week. Now its fancy gelato and exotic sorbets lol! This blackberry and papaya sorbet comes together rather easily. It relies on only a few ingredients, but the quality (taste and texture) depends on type of fruit(s) used and their level of ripeness. Choose fruits high in pectin like any sort of berries and/or fiber mangoes/papaya since they're more viscous and thus lend themselves to creamy and full bodied texture. If not you'll have to add pectin.
![blackberry sorbet](https://www.foodfidelity.com/wp-content/uploads/2017/07/blackberry-ice-cream-horizontal.jpg)
If you're wondering if the tequila is necessary, the answer is yes as though its a small amount it helps with texture making the sorbet softer vs. the icy freeze you get if you don't add some kind of alcohol. I chose tequila, but it's your choice, just don't use too much nor one that has a strong flavor as it will dominate the sorbet taste.
Enjoy this papaya blackberry sorbet! For another dope ice cream/sorbet try this Dark Chocolate Sorbet with Gochujang.
![blackberry sorbet](https://www.foodfidelity.com/wp-content/uploads/2017/07/blackberry-ice-cream-horizontal-2.jpg)
Ingredients
- 3 cups blackberries
- 1 medium papaya flesh only, seeds removed
- ¾ cup sugar
- ¼ cup water
- 1 teaspoon tequila
- ¼ teaspoon kosher salt
- ¼ teaspoon cinnamon
- ½ teaspoon lemon juice
Instructions
- In a blender combine all ingredients and blend on medium until blackberries and papaya are completely pureed, 30 - 60 seconds.
- Transfer puree to ice cream maker and mix according to directions. Transfer sorbet to an airtight container and chill in freezer for at least 2-4 hours before serving.
Allison Sidhu | Foodal says
What a delicious combination of fruit flavors! I love the addition of a little cinnamon as well, and adding a little alcohol is a great tip. One question about the recipe- you don't do anything to strain the seed fragments out of the mixture after pureeing?
moopbrown says
Hi thanks for the feedback. Typically I do strain, but I'm that weird texture guy who likes the graininess of blackberries. However, it was basically rendered untraceable by the smooth flesh of the papaya