Although there hasn't been much Summer weather in San Francisco, I haven't let it stop me from making scrumptious sorbets. I've experimented with berries since May, so it was time to give blackberries a chance as a sorbet. I kept the recipe really simple since the berries are in season and barely need any sugar to sweeten them. If you didn't want to spend the money on fresh blackberries, frozen would work just as well. For any sorbet, it's important to taste test; you don't want to add too much simple syrup. The end result is incredibly refreshing. If you want to cool down from a sultry Summer day, keep reading for the recipe.
- 1 cup of water
1 cup of sugar
1 1/2 pounds blackberries (fresh or frozen)
Juice of one lime or lemon, optional
- Make a simple syrup by dissolving the water and sugar in a sauce pan. Bring to a boil and stir until sugar has dissolved completely. Remove the syrup from the heat and let cool.
- In a food processor or blender, puree the blackberries, simple syrup, and lemon or lime juice. Strain the mixture, if desired. Chill mixture until cool.
- Freeze, according to your ice cream maker's instructions. Transfer the sorbet to a large bowl and freeze for 6 hours or overnight.
- Desserts, Frozen
- North American
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