Emily's Blackberry Sorbet
Packed and flash frozen at their peak, frozen blackberries may be used if you are craving this treat out of season. Pushing the blackberries through a strainer removes most of the seeds and some of the bitterness associated with them. However, this step may be ignored if the seeds are preferred for whole fruit and fiber enthusiasts.
5 cups fresh blackberries
2 1/4 cups water
1 cup superfine sugar
Juice of 1 lemon
Mint garnish and a handful of fresh blackberries for serving, optional
1. In a blender or Vitamix, add the blackberries, 1/4 cup of the water, and 1/4 cup of the sugar. Blend the fruit mixture into a purée.
2. Strain the mixture through a fine-mesh sieve into a medium bowl. Press the solids in the strainer with a wooden spoon to extract as much of the juice and pulp from the blackberries as possible until there is approximately 1 cup of purée.
3. In a medium saucepan, bring the remaining 2 cups of water and the remaining 3/4 cup of sugar to a boil, stirring until the sugar dissolves.
4. Stir the sugar mixture and lemon juice into the blackberry purée. Cover the bowl and refrigerate until chilled.
5. Pour the sorbet mixture into an ice cream maker and continue according to the manufacturer's directions.
6. Transfer the sorbet to an airtight container and freeze until firm.