This simple sorbet captures the amazing taste of freshly picked blackberries. Since the fruit is never cooked, it retains every ounce of bright, sweet flavor. (In the off season, thawed frozen berries work well, too.)
|1 1/2||cups||red currant jelly|
- Combine the blackberries, jelly, and water and puree in the blender.
- Place the mixture in a fine mesh sieve set over a mixing bowl and press through, removing all of the seeds.
- Cover the mixture with plastic wrap and place in the refrigerator for 4 to 6 hours or overnight to chill completely.
- Remove the blackberry mixture from the refrigerator and process it in an ice cream maker according to the manufacturer’s instructions.
- Place the finished sorbet in a container and freeze for 8 hours or overnight.
- Remove the sorbet from the freezer 10 minutes before serving.