blackberry-lime-sorbet

I receive weekly emails from The Fresh Market notifying me of their current sales, as well as their featured recipe of the week.  I rarely take action on any of the sales because our closest store is over 30 minutes away, but last week they were advertising containers of blackberries for $0.98 each!!  I couldn’t believe it!  Blackberries in our neighborhood stores are usually $3.99 minimum.  And of course, I knew before I even closed the email exactly what I wanted to do with them – sorbet!  The regular price of berries is usually enough to prevent me from buying a large quantity such as that needed for sorbet, but with this price – I’m there!

This sorbet was totally worth the trip.  The sweet, mellow flavor of the blackberries was nicely balanced by the tartness of the lime.  I was a bit concerned that this would freeze very hard due to the large percentage of juice or liquid in this recipe, so I added a splash of tequila to the mix (to go with the lime, of course!)  The texture turned out perfectly and was nicely scoopable straight out of the freezer.  Yep, I’m longing for warmer weather…can you tell?  ;)

Recipe Rewind: tried and true favorites I’ve made recently
Thai Chicken with Cashews

Blackberry Lime Sorbet
Ingredients:
3/4 cup sugar
3/4 cup water
4 cups blackberries, fresh or frozen
3/4 cup freshly squeezed lime juice
splash of tequila (optional)

Directions:
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 to cool.

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.  Add a splash of tequila, if desired.

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

Source: adapted from The Perfect Scoop by David Lebovitz