Here is a perfect summer dessert you can make with your eyes basically closed: an easy, refreshing sorbet in a sexy, dark hue and brimming with intense, concentrated blackberry flavor. You won’t really notice the orange and lemon juices, but they add a nice balance that makes the whole thing taste bafflingly good.
Use only in-season, preferably organic, fat blackberries for best taste. The idea behind straining the berries after you process them is to separate the purée and juice from the seeds. Don’t use a superfine sieve, because only the juice would come through.
Every freezer is different, so if your sorbet freezes rock-solid, let it sit at room temperature for a few minutes to scoop it out easier.
- Makes about 1½ quarts
- 8 cups blackberries
- 1 cup water
- ½ cup sugar
- ½ cup orange juice, freshly squeezed
- 3 tablespoons lemon juice, freshly squeezed
- Wash and drain the blackberries. Process them roughly in a food processor or blender. Using a spatula, strain the mixture through a sieve into a bowl. You should have about 2½– ¾ cups of purée. Stir in the remaining ingredients and mix well. Cover with plastic food wrap and chill in the refrigerator for minimum 8 hours or overnight.
- Following the manufacturer’s directions, freeze in your ice-cream maker. Transfer to a container and store in the freezer.