Blackberry Lemon Sorbet

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

Ingredients

12 ounces of fresh blackberries, washed and drained

1 3/4 cups water

1 cup sugar

juice of 2 large lemons

1. In a heavy saucepan, combine water and sugar.  Bring to a boil over medium-high heat and cook until sugar is dissolved.
2. Add the blackberries to the syrup and return to a boil.  Reduce the heat and simmer until the berries are soft.
3. Strain the mixture through a fine-mesh sieve into a bowl, pressing with the back of a spoon. (I like to strain it twice)
4. Discard the pulp and seeds.
5. Add lemon juice and stir.
6. Cover and refrigerate at least 3-4 hours.
7. Pour the blackberry syrup into an ice-cream maker and freeze according to manufacturer’s instructions.
8. 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!!!