By Christina McKeough
This sorbet is made in the French style of cooking the fruit with the sugar to allow it to dissolve in the fruit juices. The tablespoon of liqueur helps give the sorbet a softer, creamier texture.
8 cups fresh blackberries
½ cup water
1 tablespoon lemon juice
½ cup granulated sugar
1 tablespoon Finger Lakes Distilling Cassis
In a food processor, purée the blackberries, water and lemon juice on high until the mixture is smooth. Transfer the purée into a large saucepan and stir in the sugar. Bring the mixture to a low boil and immediately remove from the heat. Allow to cool and then press the mixture through a fine-mesh strainer. Mix the strained purée with the cassis. Allow the mixture to cool and then freeze in an ice cream maker according to the manufacturer’s instructions.
This recipe originally appeared in our Summer 2012 issue.