 | Camu Camu Blackberry Sorbet Pops1 pint Pastry Chef Jessica Buscher (IG @jessicabuscher) |
Ingredients for Camu Camu Blackberry Sorbet (makes 1 pint):
• 192 g. The Perfect Purée Camu Camu Puree, thawed
• 135 g. The Perfect Purée Blackberry Puree, thawed
• 78 g. simple syrup 2:1 (sugar : water)
• 27 g. water
• 1 jar blackberry jam
Method for Camu Camu Blackberry Sorbet Pops
1) Blend everything together except the jam.
2) If you have a refractometer you are looking for 25-26 Brix.
3) Add more simple syrup or water as needed to adjust sugar content.
4) Pour mix into a paco jet or ninja creami* container and freeze overnight.
5) Blend on Sorbet setting until smooth.
6) Gently swirl in your blackberry jam to your desired amount.
7) Fill your molds and freeze overnight.
8) Unmold and serve.
*This recipe uses a paco jet/ninja creami but can be used in a regular ice cream machine. Follow your machine’s instructions for spinning sorbet.