I dream of light fluffy pasta with a beautiful marinara or a hearty Bolognese, but I crave a creamy, cheesy afredo sauce. Two years ago, when I started a low sugar and low carb diet, I nearly died at the idea of no pasta. It had […]
As July comes to an end, so does the bearable 90 degree weather here in Texas. We’re in for a stretch of triple digit scorchers for the beginning of August. Ugh!!! Perfect time for something cool and refreshing. A few weeks ago, I was making blackberry jelly and I had some remaining juice ( I sure wasn’t letting that go to waste!) The most splendid solution lay in the pages of the Williams-Sonoma Ice Cream Book. The combination of blackberry and lemon was pure deliciousness!
Yay for Sorbet!!!!
Blackberry Lemon Sorbet
12 ounces of fresh blackberries, washed and drained
1 3/4 cups water
1 cup sugar
juice of 2 large lemons
- In a heavy saucepan, combine water and sugar. Bring to a boil over medium-high heat and cook until sugar is dissolved.
- Add the blackberries to the syrup and return to a boil. Reduce the heat and simmer until the berries are soft.
- Strain the mixture through a fine-mesh sieve into a bowl, pressing with the back of a spoon. (I like to strain it twice)
- Discard the pulp and seeds.
- Add lemon juice and stir.
- Cover and refrigerate at least 3-4 hours.
- Pour the blackberry syrup into an ice-cream maker and freeze according to manufacturer’s instructions.
- Transfer the sorbet to a freezer-safe container and freeze until firm.
adapted from Ice Cream by Williams-Sonoma
Thank you to all my taste testers!!!