Blackberry Sorbet

Name: Blackberry Sorbet
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Yield: 1 1/2 quarts
Ingredients: 1 cup sugar; 1 cup water; 2 lbs blackberries or 7 cups blackberries; 2 tablespoons limoncello or 2 tablespoons fresh lemon juice

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Recipe by Kay D.

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

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READY IN: 9hrs 20mins

YIELD: 1 1/2 quarts

UNITS: US

INGREDIENTS

Nutrition

1

cup sugar
1

cup water
2

lbs blackberries or 7 cups blackberries
2

tablespoons limoncello or 2 tablespoons fresh lemon juice

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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