Blackberry-Lime Sorbet

This summer, I've told you about strawberry-sour cream, fresh mint, and peach ice creams, each of them a creamy, luscious expression of long sunny days and my love for my ice cream maker. Though part of me rebels at the very thought (August just ended!) the first display of pumpkins at the grocery store means that our grasp on those summer days is tenuous. 



Tenuous, but not quite gone.  This blackberry-lime sorbet is my last ode to those endless containers of fat berries I ogle at Vevey market.  It's best eaten a little soft, at that glorious slushy moment when it's not melted but not cold enough to make the spoon stick to your tongue. The hazard of making your own really, really good ice cream: in your eagerness to take a bite, freeze-burning your tongue on a sub-zero spoon one too many times.



David's recipe as written was just a bit too citrus-tart for my taste, overpowering the blackberry flavor, so I decreased the lime juice and increased the sugar by a bit.  This recipe can't get any simpler, so whip it up quickly and then get outside and enjoy those last balmy days...


Blackberry-Lime Sorbet
Adapted from The Perfect Scoop

1 cup (200 grams) sugar
1 cup (180 ml) water
4 cups (450 grams) fresh or frozen blackberries
1/2 cup (125 ml) freshly squeezed lime juice

In a small saucepan, bring the sugar and water to a boil, stirring, until the sugar is dissolved. Remove from heat and set aside to cool.

Puree the blackberries in a blender or food processor with the sugar syrup. Press the mixture through a strainer to remove the seeds, then stir the lime juice into the sweetened puree.

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