Blackberry Sorbet

This past Friday, Therese and I headed out to the local vegetable and fruit market to see what we could find to make some deliciousness with and found that the berries were plentiful and beautiful as ever–oh, how I can not wait for Summer! We decided on blackberries and figured we would make a delicious blackerry-ginger crumble…ahem, think again. What started as a crumble quickly evolved to a granita…and finally, this amazing sorbet.

Five simple ingredients are all you need for this yummy frozen dessert that needs absolutely no extra equipment–perfect for those who do not own an ice cream maker.

1 cup cold water
1 cup sugar
1 tablespoons grated ginger, peeled
3 cups blackberries
1 tablespoon fresh lime juice

Combine water, sugar, and ginger in medium saucepan. Stir over medium heat until sugar dissolves. Once the sugar has dissolved, bring to a boil and remove from heat. Carefully pour the sugar syrup into a heatproof measuring cup and allow to cool completely.

Meanwhile, mash the blackberries in a medium bowl with a potato masher or the back of a wooden spoon. Stir in the lime juice and the cooled ginger syrup. Pour the mixture through a fine strainer, pressing on solids to extract as much liquid as possible.

Pour the mixture into a shallow baking dish. Freeze, stirring and scraping the sides of the dish every 30 minutes, for 2 hours. After 2 hours, continue to freeze undisturbed until the sorbet is firm; at least 3 hours or overnight.

To serve, scrape the top of the sherbet with a spoon and scoop into glasses. Garnish with blackberries or unsweetened whipped cream.

Makes 4 to 6 servings


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