Although there hasn't been much Summer weather in San Francisco, I haven't let it stop me from making scrumptious sorbets. I've experimented with berries since May, so it was time to give blackberries a chance as a sorbet. I kept the recipe really simple since the berries are in season and barely need any sugar to sweeten them. If you didn't want to spend the money on fresh blackberries, frozen would work just as well. For any sorbet, it's important to taste test; you don't want to add too much simple syrup. The end result is incredibly refreshing. If you want to cool down from a sultry Summer day, keep reading for the recipe.
From Lauren Hendrickson Ingredients 1 cup of water Directions Serves 8-10.
1 cup of sugar
1 1/2 pounds blackberries (fresh or frozen)
Juice of one lime or lemon, optional
From Lauren Hendrickson
1 cup of water
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