Blackberry Lemon-Lime Sorbet

When I first saw this recipe I was envious that Annie found blackberries for so cheap. The next week when I was grocery shopping I found blackberries for $1.09 a pint. Needless to say, I stocked up and knew exactly the sorbet I would make. This sorbet was originally supposed to be blackberry lime, but when my limes didn’t produce enough juice I added lemon. The sorbet turned out wonderfully and was perfectly tart and sweet at the same time.

Blackberry Lemon-Lime Sorbet
Ingredients
3/4 Cup sugar
3/4 Cup water
4 Cups blackberries, fresh or frozen
3/4 Cups freshly squeezed lime juice
splash of tequila (optional)

Directions
In a small saucepan, bring the sugar and water to a boil, stirring, until the sugar is dissolved. Remove from the heat and set aside to cool.

Puree the blackberries in a blender or food processor with the sugar syrup. Press the mixture through a large mesh sieve to remove the seeds, then stir the lime juice into the sweetened puree. Add a splash of tequila, if desired.

Chill the mixture thoughroughly, then freeze according to your ice cream makers instructions.

Source: Annie’s Eats, originally from The Perfect Scoop by David Lebovitz

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