| Prep: 15 mins | Cook: 1 hour (to freeze) | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 155 | 0.2g | 0g | 40g |
| sugars | fibre | protein | salt |
| 35g | 2g | 0.4g | 0.01g |
The sweet allure of Jabuticaba sorbet is not one to resist – an unconventional yet delightful fusion that sends your taste buds on a wild ride of exotic flavors and vibrant colors, it’s no wonder that this recipe has tugged at my heartstrings. What I love most about Jabuticaba Sorbet is its ability to transport me across different worlds, from the sun-drenched orchards of Brazil where Jabuticaba berries thrive, to the cozy kitchen in Atlanta where I first learned the art of delightful culinary infusions.
The Beautiful Blend of Cultures
As the daughter of Nigerian parents and a native of Atlanta, I have always been captivated by the confluence of cultures in food. Jabuticaba Sorbet serves as a reminder of this remarkable intermingling, combining the refreshing, lush taste of the Brazilian Jabuticaba berries with the familiar zest of Southern-squeezed, fresh lemon juice. By introducing a dollop of optionally added vodka, the recipe takes an exciting detour, imparting a playful, adult twist to an otherwise traditional sorbet.
The Healthful Hint
In addition to its delightful flavor landscape, Jabuticaba Sorbet is packed with healthful benefits. Jabuticaba berries are bursting with antioxidants that are known to fight inflammation and contribute to overall heart health. Their rich anthocyanin content also promotes skin health and slows aging, making them a choice ingredient not just for their flavor but also their wellness contributions.
Their synergy with lemon’s Vitamin C and digestion-enhancing properties make this recipe not just a refreshing palate cleanser, but an elixir for holistic wellbeing too.
Perfect Pairings and Versatility
What’s fascinating about Jabuticaba Sorbet is its versatile charm. It can effortlessly float from being a palate cleanser – a refreshing intermezzo between meals, to an elegant dessert after a hearty main. And if you happen to be a fan of Italian food, you’d be interested in knowing how this sorbet perfectly complements whole wheat pasta or a fresh mozzarella Panzanella.
As you dive into making this Jabuticaba Sorbet, I hope you’ll experience the same excitement and joy that I often associate with its creation, and that it becomes a cherished addition to your culinary repertoires as it is in mine.
What You’ll Need
- 2 cups Jabuticaba berries
- 1 cup granulated sugar
- 1 cup water
- Juice of 1 large lemon
- 2 tablespoons vodka (optional)
Method
Step One
To start with, rinse the Jabuticaba berries under cold water. Once done, put them in a large pot.
Step Two
Add the cup of water and place the pot on medium heat. Allow the mixture to simmer for about 20 minutes, stirring occasionally until the berries burst open and release their juice.
Step Three
Next, strain the mixture through a fine sieve or cheesecloth, ensuring to press the pulp to extract as much juice as possible. It’s alright to discard the seeds and skin remaining in the strainer.
Step Four
Put the juice back into the pot and combine it with the granulated sugar. Return it to heat, stirring until the sugar completely dissolves. Remove from heat and allow it to cool completely.
Step Five
After the mixture has cooled off, stir in the freshly squeezed lemon juice and vodka if using. The vodka is optional, but it helps to keep the sorbet from freezing too firmly and adds an extra layer of flavor.
Step Six
Finally, transfer the mixture to an ice cream maker and churn it according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Stir it every 30 minutes until it reaches the desired consistency.
Step Seven
Once done, scoop servings into bowls or cones and enjoy your homemade Jabuticaba Sorbet!
