Description
This cool and refreshing blackberry sorbet is a perfect summer treat. You can add sage for a surprising yet delicious addition.
Ingredients
Units
Scale
- 20 ounces ripe blackberries, either fresh ones or frozen and thawed ones (I used frozen/thawed ones)
- 1 cup water
- 1 cup sugar
- 1/2 ounce fresh sage, leaves and tender stems (about a small bundle), optional (see Notes)
- 1 teaspoon fresh lemon juice
Instructions
- Prep blackberries. In a blender, purée blackberries until smooth. Strain blackberry mixture through a fine mesh strainer into a 4-cup glass measuring cup, rubbing it through with a rubber spatula. Discard the remaining seeds and solids. You should have about 2 1/3 cups blackberry purée. Set aside.
- Make sorbet base. Combine water, sugar, and sage over medium high heat. Heat mixture until it just begins to simmer, stirring until sugar is dissolved. Remove from heat and let steep, uncovered, for 30 minutes. Strain sugar syrup into a large bowl. Stir in blackberry purée and lemon juice until evenly mixed.
- Chill. Cover and refrigerate until very cold, at least 2 hours or overnight.
- Freeze. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions until sorbet is the consistency of thick slush. Then, transfer the sorbet to a freezer-safe container, cover and freeze until firm before serving, 3 to 4 hours.
Notes
- If you are not using the sage, you can skip the 30 minute steeping time. Just heat the water and sugar together and stir until all the sugar is dissolved. Then remove from heat and stir in the blackberry purée and lemon juice until evenly mixed.
- Recipe courtesy of Chef Jami Martino.
