Blackberry Sorbet

Blackberry sorbet served with fresh berries and a sprig of mint

In France, sorbets are often used as palette cleansers in between courses because they are so light and refreshing.  That's also what makes it a perfect dessert after a heavy meal on a warm evening. There have been times when I've panicked as my guests talk about being "stuffed" after the main course at a dinner party, and meanwhile I have some elaborate dessert waiting in the kitchen. If you serve sorbet, you can still end the night on a sweet note, and your guests won't waddle home. 

Serve it with something fun, like a pink champagne or sweet dessert wine, like moscato. 

Here's my recipe for blackberry sorbet, adapted from a version I found on Epicurious: 

TOOLS

• Medium bowl
• Sieve
• Ice cream maker
• Blender or Food Processor

INGREDIENTS (Serves 6 people)

• 2 1-lb. bags of frozen blackberries (Make sure there's not sugar added)
• 1 1/4 cups sugar
• 1 cup water
• 1/4 cup grenadine
• 2 TB freshly squeezed lemon juice
• Optional: fresh blackberries and mint to garnish

 DIRECTIONS 

1. Heat the water and sugar in a saucepan over high heat under sugar dissolves to make a simple syrup.A rubber spatula can ease the straining process. Those little seeds are tricky to separate from the juice. Pour into a bowl, allow to cool on counter, then chill in refrigerator until cold. 
2. Puree the blackberries with the simple syrup, lemon juice and grenadine. You may have to do this in two or three batches. 
3. Taste the mixture to test it for sweetness. Sometimes you get a very tart bag of blackberries. Add more grenadine to sweeten it up. 
4. Strain into a bowl using a sieve to get rid of all the seeds. 
5. Pour into ready ice cream maker and follow manufacturer's directions for sorbet. Mine takes around 25 minutes. 
6. Serving Suggestion: I store in a container in the freezer. Before guests arrive, I scoop sorbet into bowls using a melon baller and then return to the freezer. It saves me the work after dinner when I want more time with my guests and less time in the kitchen. Before serving, I garnish with fresh blackberries and some fresh mint. 
7. This recipe should serve 6 people for dessert, with about 3-4 scoops each, using a melon baller.