Blackberry-Black Tea Sorbet
- Ready In:
- 1 1⁄2 lbs rinsed blackberries
- 2 cups brewed darjeeling tea (I used Stash Earl Grey Double Bergamot) or 2 cups brewed black assam tea, cooled (I used Stash Earl Grey Double Bergamot)
- 1 1⁄4 cups sugar
- 2 tablespoons fresh lemon juice
- 1 -2 teaspoon fresh grated ginger (not dried ginger)
- any fresh edible flower, flowering herbs, mint leaves, lemon verbena, etc
- Wash blackberries well in a strainer, removing all traces of dirt and grit. Remove any stems or caps. Drain.
- In a blender, whirl blackberries until puréed.
- [Optional step and original to recipe (NOTE: *I skipped this part*): Pour the pureed blackberries through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups purée. Discard solids.].
- Whisk tea, sugar, lemon juice and ginger together into the blackberry purée. Cover and chill until cold, at least 3 hours or up to 1 day.
- Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer’s instructions until machine stops or dasher is hard to turn.
- Transfer sorbet to an airtight container and freeze until firm, at least 3 hours.
- If desired, garnish each serving with a flower/flowering herb (non-toxic ones of course.), mint leaves, etc.
- Prep time does not include chilling.
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