This was delicious. A very simple ingredient list produced this wonderfully sweet (but not too), almost creamy, lovely iced dessert.
I mean how can you say no to that lovely shade of pinky-purple?
Speaking of, I didn’t seem to achieve quite the same shade as Ms. Second Helpings did – I’m thinking I needed a higher berry to water ratio. Or to actually make this in berry season 🙂
Original from Our Lady Of Second Helpings
Makes about 6 servings
Recipes left to try (& copy…): 20; Desserts: 1 recipe left
- 1 1/2 cups water
- 1 cup white sugar
- 3 cups fresh blackberries, rinsed and dried – if you prefer not to dry them, decrease the water a bit
- 3 tbsp lemon juice (fresh is better, bottled will do)
- Mix together the water and sugar in a small saucepan; heat on medium-high to a boil. Stir frequently to prevent the sugar from burning; continue cooking until the sugar dissolves. If you’re using white sugar, the liquid turn clear – if raw or brown sugar, the liquid will be brownish. This should take only a couple minutes.
- Add the blackberries to the syrup and bring back to a boil over medium-high heat. Cook, stirring constantly, until berries soften – about 2-5 minutes. Remove from heat and strain the berries through a fine mesh sieve into a bowl (for the syrup). Then mash the berries into the mesh with a spatula or the back of a spoon, until all the juice has been pressed out. Toss out the pulp and stir the lemon juice into the sugar-berry mixture.
- Refrigerate this mixture for at least 3 hours before preparing in an ice cream maker, according to manufacturer’s instructions. Sorbet should end up fluffy and will last in the freezer for up to a week – it will thicken/harden over that time.