Blackberry & Pomegranate Sorbet (DF, EF & NF)
Hello (web) world! Wow, I didn't expect to be gone for so long, sorry about that, I do plan on getting back to my regular posting from now on... how was your Australia Day? Ours was lovely, we, being my lovely mum and I, actually headed over the South Australia on a camping trip to meet up with my gorgeous fiance at the end of the Tour Down Under . He doesn't compete, he's just what I call a groupie, he rides around with a bunch of other groupies following the tour and generally just spending too much time in lycra and on a bike!
Mum and I had a most hilarious time camping and it was fabulous to spend some one on one time together, just us gals. Those of you that follow me on instagram (GFScallywag) will have seen some of our little tent setups and dinners. We both loved South Australia's Limestone Coast, and we definitely want to return, the little seaside town of Robe was a definite favourite, cute cafes, gorgeous bay and the bluest of blue skies and water.
We met up with my man in Adeliade and the next morning Mum headed back to Perth, whilst we spent the week exploring the Barossa Valley , McLaren Vale and then headed back home via the Great Ocean Road . It was a glorious trip, with far too much wine and cheese enjoyed on the 'deck' at our accommodation at Chapel Hill Winery in McLaren Vale and a glorious Australia Day afternoon spent collecting shells and rocks on Port Willunga beach. Staying at Chapel Hill Guest House was perfect for us, as after a few days eating out at restaurants, I was glad to be able to throw some sausages on the barbie and enjoy gluten free bacon and egg sandwiches for breakfast - did I mention they provided us with full breakky provisions; bacon, eggs, tomatoes, mushrooms, oj and a loaf of gluten free bread?! It was glorious! I find that making sure we have a few nights in self contained accommodation means that I can whip up a frittata to take on the road for lunch the next few days and also cookour own dinners in, making sure that a. they're gluten free, b. I can eat what I fancy and c. it's means we can splurge on a nice dinner and bottle of wine the next day!
When we travel, be for a day or a fortnight we always take snacks, this trip we were sure to pack a lot of variety for the two week trip; a version of these date balls , the leftover cherry bars , nuts, a loaf of pumpkin gingerbread from my Gluten Free Scallywag Christmas Magazine , crackers and some dried fruits were amongst our 'snack pack' that went with us every day, along with a few litres of cold water.
However, today, we're talking about the deliciousness of this blackberry & pomegranate sorbet . On our return from our trip we popped down the Prahran Markets to stock up on our usual weekly veg fest (and gluten free sausages, there's a fabulous range of butchers who cater to us Coeliacs!), we spotted blackberries on sale for a steal and I got to thinking of baking, and then, then my dear ,dear, readers, I remembered that my man had bought my ice cream maker back from Perth on his last trip and my mind was made up.
Sorbet it would be. A bottle of pomegranate juice spied in the supermarket and my flavour combo was decided, a luscious blackberry and pomegranate sorbet, which is naturally nut, gluten, dairy and egg free. It is such a delicious colour, let alone the flavour combo and I love that sorbet just melts the moment it hits your tongue .... oh my, I think I might go have another scoop now!
Blackberry & Pomegranate Sorbet
Make about 1.5L. Adapted from a recipe in The Perfect Scoop
95g sugar
400ml 100% pomegranate juice
280g blackberries, washed
In a small saucepan combine the sugar and pomegranate juice over low heat to dissolve the sugar, then bring to a boil. Turn off immediately. Add berries and allow to cool completely.
Once cooled, whiz in a food processor or blender until smooth. Strain through a sieve to remove the blackberry seeds into a container (I recommend a glass or good tupperware container as blackberries tend to stain, so make sure you're not flicking juice everywhere!) and refrigerate until cold.
Churn in your ice cream maker according to it's instructions. Transfer to a freezer container to enjoy a scoopful (or spoonful) later. Perfect on a hot summers day.
