I have some leftover blackberries in the freezer from when we picked them a couple of weeks ago, so I'm looking for recipes so I can use them up and make more room in the freezer. Many people like blackberries but can't get past the seeds. I'll admit that they are annoying at times, but not enough to make me stop eating them. If you are one of those people that loves the flavor but can't get past the seeds, this sorbet will be perfect for you. The seeds are strained out leaving you with a creamy texture and the tart flavor of the blackberries.
Ingredients:
4 cups blackberries, fresh or frozen
1 cup water
2/3 cup sugar
2 teaspoons freshly squeezed lemon juice
Directions:
Puree the blackberries in a blender 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.
Makes about 1 quart
Source: The Perfect Scoop
4 cups blackberries, fresh or frozen
1 cup water
2/3 cup sugar
2 teaspoons freshly squeezed lemon juice
Directions:
Puree the blackberries in a blender 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.
Makes about 1 quart
Source: The Perfect Scoop
1 comment:
Oh, my! This looks like it would be wonderful....especially today when it was 101 degrees outside!I can tolerate a few seeds but not many. The blackberry flavor is what is so wonderful!
Illu!
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