Blackberry Sorbet
Blackberry Sorbet is made with fresh berries and just enough sugar to highlight the pure berry flavor. It's beautiful in it's simplicity and it's simply beautiful.
servings
Ingredients
- 16 oz blackberries (3 cups)
- 4 oz water (½ cup)
- 4 oz granulated sugar (½ cup)
- ⅛ teaspoon table salt
Instructions
- If using frozen berries, they should be defrosted. Puree 16 oz blackberries with 4 oz water.
- Strain the puree through a fine sieve to remove the seeds. You should have about 2 ¼ cups of puree.
- Add 4 oz granulated sugar and ⅛ teaspoon table salt and stir until the sugar is melted. Taste the puree and add up to another ¼ cup of sugar if needed.
- Refrigerate until the mix is very cold, at least 3-4 hours or overnight.
- Run in your ice cream machine according to the manufacturer's directions. (See Note)
- Pack into a plastic container, cover the surface with plastic wrap, cover and freeze overnight
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Notes
If you don't have an ice cream maker you can turn the mix into a granita. Pour the mix into a flat metal pan, like a 13x9 brownie pan. Place the pan in the freezer for 30 minutes. Use a fork to stir the mixture and scrape any ice that formed around the edges of the mix. Repeat every 30 minutes for 3-4 hours until you have a fluffy, scoopable texture made up of small ice crystals.
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