We just got several pints of sweet juicy blackberries. We ate the first pint the day the berries were picked. The rest of them went into Blackberry Sorbet that will last us for as long as it’s in the freezer. We love it so much; I doubt it will be in there too long. Here is the recipe:
1 cup water
1 cup organic sugar
2 pints blackberries
juice of half a lemon
Combine water and sugar in a medium saucepan over medium heat, whisking regularly to dissolve sugar into water. Do not bring to a boil. Remove from heat once sugar is completely dissolved in water. Set aside and allow to cool.
While the sugar syrup is cooling, mash blackberries. Add lemon juice and puree in blender. Pour through a sieve into a bowl, whisking to help the blackberry puree come through the sieve more efficiently. Throw away seeds filtered by the sieve.
Pour cooled sugar syrup into blackberry puree and refrigerate at least an hour.
Prepare ice cream maker according to manufacturer’s instructions. Churn at least 30 minutes or until thickened into a soft serve consistency. Transfer to an airtight container and freeze overnight to ripen into a firm sorbet.
This deep purple Blackberry Sorbet is a decadent after dinner dessert while looking at the summer sunset.