This papaya blackberry sorbet recipe makes for an interesting combination that works extremely well!
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.
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.
Dope beats, fresh eats. Enjoy this papaya blackberry sorbet!
Blackberry and Papaya SorbetPrint
- 3 cups blackberries
- 1 medium papaya flesh only, seeds removed
- 3/4 cup sugar
- 1/4 cup water
- 1 teaspoon tequila
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon lemon juice
- 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.