Blackberry Rose Sorbet

Evan Kalman

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  • Ingredients

    • Yields about 1 quart

      • 24 oz fresh or frozen blackberries – thawed
      • 250 g (1 1/4 cup) sugar
      • 8 oz (1 cup) water
      • 15 ml (1 tablespoon) lemon juice
      • 5 ml (1 teaspoon) rose water

  • The Prep

      • Combine sugar and water in small saucepan and bring to boil over high heat about 1 minute. Transfer syrup to a heatproof container and chill until cold, about 2 hours.
      • Puree blackberries with juices and sugar syrup in a blender until smooth. Strain into a large bowl to remove the seeds and stir in lemon juice and rose water.
      • Process berry mixture in ice cream maker according to manufacturer’s instructions. Transfer to a container, cover, and freeze until firm, about 6 hours.