16 Jun 2010 Blackberry Sorbet

I’ve been having so much fun with my ice cream makers. I hope you’ve bought one. Remember that double freezer one I told you about at Costco? SUCH a deal! Get one now so you can make stuff like this blackberry sorbet, which tastes even better than fresh blackberries. It’s so RICH, sooo fruity…, icy, refreshing, delicious…, fabulous!! I am eating the photo shoot sorbet as I type this…! You just can’t buy food like this; the stabilizers, preservatives, thickeners, gums, artificial colors, and so o,,n dull the pure, honest, wonderful taste of real food.

It’s easy to make, too, just be sure you have enough time to chill everything completely before putting it in the ice cream machine.

Blackberry Sorbet

1 1/4 cups sugar
1 cup water
1 1/2 lbs fresh blackberries (3-4 baskets)
2 Tablespoons freshly squeezed lemon juice (juice from one lemon)

Bring sugar and water to a boil. Stir until sugar dissolves, then boil syrup for an additional 3 minutes. Remove from heat and let cool (about 3 hours). Puree blackberries and cooled syrup in blender until smooth. Strain into a 4 cup measuring jug or bowl. Discard the seeds and pulp. Stir lemon juice into the sugar-water-juice mixture. Chill until cold. Process cold mixture in an ice cream maker until very thick and slushy, about 20 minutes. Remove to a covered freezer container. Freeze until firm. This can be made one week ahead. Keep frozen until ready to serve.

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