July 31, 2017
- Serving Size: 1 (250.5 g)
- Calories 336.8
- Total Fat - 0.4 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 5 mg
- Total Carbohydrate - 83.6 g
- Dietary Fiber - 2.9 g
- Sugars - 77.9 g
- Protein - 0.9 g
- Calcium - 11 mg
- Iron - 0.4 mg
- Vitamin C - 14.5 mg
- Thiamin - 0 mg
Bring the water to a boil in a small saucepan, remove from heat, and stir in the sugar until it is completely dissolved.
Pour the sugar syrup into a heatproof container, cover and place in the refrigerator until completely chilled.
Meanwhile, thaw the blackberries.
When the blackberries are thawed, place in a saucepan, along with the cooled sugar syrup, heat to boiling and then simmer for 2-3 minutes.
Allow the blackberries and sugar syrup mixture to cool for a few minutes and then transfer to your blender or food processor and puree.
Strain the mixture to remove the seeds.
Add the lemon juice and liqueur (if using), cover and refrigerate until the mixture is thoroughly chilled.
Once the mixture is thoroughly chilled place in your ice cream machine and process according to the manufacturer's instructions.
Once made, transfer to a chilled container and store in the freezer.
To serve: If solid, place sorbet in the refrigerator for about 20 minutes or till it is soft enough to serve.
Tips & Variations
No special items needed.