Blackberry Sorbet

from Edible Upcountry magazine. I make this every year when blackberries are in season.

Ready In:
9hrs 20mins
Yields:
Units:

ingredients

directions

  • Stir sugar and water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until cold, about 3 hours.
  • Puree blackberries with juices and cold syrup to taste in blender until smooth. Strain through fine-meshed sieve into another large bowl; discard seeds. Stir in lemon juice or Limoncello. (The addition of a little alcohol keeps the sorbet's texture scoopable in the freezer.).
  • Process berry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours.
  • Cane be made 1 week ahead.
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RECIPE MADE WITH LOVE BY

@Kay D.
Contributor
@Kay D.
Contributor
"from Edible Upcountry magazine. I make this every year when blackberries are in season."
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  1. Kay D.
    from Edible Upcountry magazine. I make this every year when blackberries are in season.
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