Blackberry Sorbet

[Twitchin Kitten]

I am always lousy with blackberries from my yard. Big delicious berries as big as my thumb! I can't possibly eat them or use them all and so I make sorbet! This is not my recipe and the credit goes to:

Blackberry Sorbet
★★★★★ 4.5 from 4 reviews

Author: Erin Alderson
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Yield: 6 to 8 servings 1x

4 cups (560 g) blackberries
21⁄2 cups (600 ml) water
2 tablespoons (30 ml) lemon juice
1⁄2 to 1 cup (100 to 200g) cane sugar

Rinse the blackberries, then combine in a blender with the water and lemon juice. Purée until smooth, then press the mixture through a sieve to grab the seeds.
In a saucepan, whisk together the blackberry juice and sugar. Bring to a boil and reduce to a simmer. Let cook for 1 to 2 minutes, until the sugar is fully dissolved. Remove from the heat, transfer to a container, and place in the refrigerator to chill completely.
Freeze the sorbet mixture according to your ice cream maker’s directions, or, if not using an ice cream maker, place the mixture in a shallow pan and freeze. Once frozen, break into pieces and purée in a blender or food processor until creamy.


Original author's info to follow:
Tag @naturallyella on Instagram and hashtag it #naturallyella

*pictures to follow!