Lemon and blackberry are great complementary flavors.
Ingredients
- 1 cup sugar, plus 3 tablespoons
- 2 cups water, plus 1 tablespoon
- 2 cups lemon juice
- 1 half-pint blackberries
Directions
In a saucepan, bring 1 cup sugar and 2 cups water to a boil. Let cool slightly then measure out 2 cups. Combine the 2 cups with the lemon juice and chill.
Meanwhile in a saucepan, place the blackberries with 1 tablespoon of water and 3 tablespoons of sugar. Bring to a boil then turn the heat down to a simmer, stirring often to reduce to a thick puree. Strain, if desired and chill the puree.
Spin the chilled sorbet mixture in your ice cream maker then place in a frozen bowl. Fold in the chilled blackberry puree lightly to swirl it. Freeze until ready to enjoy.
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By pyricin_10424617
Brighton, CO
on May 23, 2008
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So first the lemon was WAY too much. Obviously that's something that can be fixed. But the amount of sugar and water was too much and quite a bit was left over after I used the 2 cups for the sorbet. The blackberries weren't nearly enough, I had to double and I still barely got the amount I wanted. The blackberry puree didn't fold well with the lemon mixture and just kind of blackened areas. The only nice thing about that was that the blackberry made the lemon palatable. I'm not going to go so far as to say I'll never make this again, but it certainly won't be created to these specifications.
By dvfrazer_2464110
Syracuse, KS
on August 07, 2005
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lemon portion was terrible - blackberry portion was great, but lemon was too overpowering - even my kids wouldn't eat it!
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