Blackberry Lemon Sorbet
Ingredients
- 1 cup water
- ¾ cup sugar
- 4 cups blackberries, rinsed
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
Instructions
- Serves 4–6 Make a simple syrup by heating water and sugar in a saucepan over medium heat until all the sugar dissolves and the mixture starts to boil. Remove from heat and let cool completely. Place blackberries in a food processor or blender with lemon juice, vanilla and simple syrup; blend until smooth. Use a fine mesh strainer over a bowl to remove the seeds. Pour the berry liquid onto a rimmed baking sheet lined with parchment paper and place in the freezer for 1 to 2 hours until frozen. Remove from the freezer and break the frozen puree into pieces that will fit into the food processor. Blend until smooth. Serve immediately or freeze in a covered container until you are ready to serve. After freezing, let it sit on the counter for 5 minutes before serving. Edible Michiana original recipe
