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Blackberry Sorbet

3/4 cup sugar
2/3 cup water
1 lb fresh or frozen blackberries (about 3 cups)
4 tsp lemon juice (1 Tbsp + 1 tsp)
1 Tbsp liquer (triple sec or chambourd)

Combine sugar and water in a saucepan and bring to a boil over high heat. Stirring constantly, let the simple syrup boil for 1 minute then remove from heat, transfer to a mixing bowl, and let chill for 3 hours.

In a blender, puree blackberries and simple syrup for about 1 minute. Use a chinoise or spatula and fine mesh strainer to remove the pulp and seeds from berry mixture. Stir in the lemon juice and liquer.

Place in ice cream maker and follow the directions in the manual (or freeze in a sealed container for a couple of hours). Makes 4 servings.

Published inDessertsRecipes