As if that Strawberry Frozen Yogurt wasn’t enough to convince you to join me in my newfound love for making homemade frozen treats, here’s a Blackberry Sorbet to tempt you with.
Note about Blackberries: They have huge seeds. You’re not gonna want that in your sorbet. So whip out your strainer and get to work. It’s really quite amazing how good the finished product tastes. Really.
P.S. All my bags are packed and ready to go. The next post on this blog will be made from my new home in Chicago. See you there!
p.p.s Every single time I typed the word Blackberry in this post, my mind did a double take and I thought I was talking about my Blackberry phone. Crackberry indeed… One day I will get an iPhone and Blackberries can return again to being just a fruit.
1/2 c sugar
1/2 c water
12 oz. fresh blackberries
1 tbs lemon juice
Combine the sugar and water in a small pot. Heat until the sugar is completely dissolved in the water. Remove from heat and allow it to cool to room temperature. If you want to speed up the process even more, stick it in the freezer and let it get really cold (but not frozen).
In a blender, add the simple syrup, blackberries, and lemon juice. Blend until smooth.
Strain the mixture, using a spatula or wooden spoon to mix and push the puree though the strainer.
Follow the same directions as the Frozen Yogurt to freeze without a machine.