Blackberry Lime Sorbet

It's blackberry season in Cazadero and we had one heck of a haul this year. I think I have enough berries to satisfy all my blackberry desert needs (which are extensive, let me tell you). This is one recipe that really showcases these sweet, dark berries as the star of the dish and absolutely screams summertime. The lime juice gives the sorbet just enough tang to perfectly compliment the sweetness of the berries. It is truly divine.

Blackberry Lime Sorbet
adapted from Annie's Eats

3/4 cup sugar
3/4 cup water
4 cups blackberries, fresh or frozen
3/4 cup freshly squeezed lime juice

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.

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. 

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.