As much as I love winter and snow, lately it has been warm here in Colorado. I'm sad to see winter come to an end, but it is very exciting to see the everything growing and blooming. With spring/summer comes great opportunities to make yummy frozen treats! Here is my first of the season: blackberry sorbet.
The sorbet is very light and refreshing. Surprisingly, it almost has a bananay (yeah, I just made that up) flavor. I'm not sure how that works, but it is delicious. In The Perfect Scoop there is a recipe for banana-blackberry sorbet. When I first read that I thought it sounded a bit strange but now after having just blackberry sorbet, I could see how blackberries and bananas would be yummy together. Check back, you might see it here later this summer. =)
Blackberry Sorbet
4 cups (450 g) blackberries, fresh or frozen
1 cup water
2/3 cup sugar
2 teaspoons freshly squeezed lemon juice
Puree the blackberries in a blender or food processor with the water and sugar. Press the mixture through a strainer to remove the seeds. Stir in the lemon juice.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
Yield - about 1 quart
Hat Tip - The Perfect Scoop by David Lebovitz
