Blackberry-Black Tea Sorbet

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READY IN: 40mins
YIELD: 5 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    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 14
    cups sugar
  • 2
    tablespoons fresh lemon juice
  • 1 -2
    teaspoon fresh grated ginger (not dried ginger)
  • Garnish
  • any fresh edible flower, flowering herbs, mint leaves, lemon verbena, etc
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DIRECTIONS

  • 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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