I adore blackberries. They are such a perfect berry unlike any other. I love them prepared just about every way possible, and especially love them in all their perfection for breakfast with Greek yogurt and a little drizzle of honey. But – this sorbet is amazing…
2 cups water
1-1/2 cups sugar
2 pounds fresh blackberries
2-1/2 Tablespoons fresh lemon juice
2 Tablespoons Sauternes
2 Tablespoons blackberry-flavored brandy
1. Combine water and sugar in medium size saucepan. Cook, stirring constantly, until sugar dissolves; continue to cook, without stirring, to boiling. Reduce heat; simmer uncovered for 5 minutes. Transfer to a large bowl; refrigerate covered until cold, about 1 hour.
2. Place blackberries in a large bowl. Mash berries with a large slotted spoon or potato masher. Press blackberries and their juice through a sieve. You should have 2 cups puree. Discard seeds. Stir puree, lemon juice, Sauternes, and brandy into cold sugar syrup. Strain again through a fine-mesh sieve.
3. Freeze mixture in an ice cream maker according to manufacturer’s directions. Makes about 1-1/2 quarts.
Note: Select only the ripest berries for maximum flavor and proper sugar balance. Because sugar content can vary, taste the sorbet mixture before freezing. If mixture is too sweet, add a squeeze of lemon juice; if it is too tart, stir in up to 1 Tablespoon extra sugar until sugar dissolves.
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