A sorbet is the perfect showcase for this member of the raspberry family; berries ripen from late summer to early fall.
Yield: 6 servings, 3/4 cup each
Total Time: 50 minutes
Prep Time: 20 minutes
- 1 cup instant-dissolving sugar
- 2 tablespoons crème de cassis or black currant syrup
- 2/3 cup water
- 1 quart blackberries
- 2 tablespoons lemon juice
- Combine sugar, crème de cassis or black currant syrup and water in a medium bowl, stirring until the sugar has dissolved.
- Puree blackberries with lemon juice in a food processor. To remove seeds, force the puree through a fine strainer into a bowl. Add the sugar mixture and mix well. If necessary, chill until cold. Pour into the canister of an ice cream maker and freeze according to the manufacturer’s directions. (Alternatively, freeze the mixture in a shallow metal cake pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)
Per serving: 174 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 44 g carbohydrates; 1 g protein; 5 g fiber; 2 mg sodium; 168 mg potassium
© 2009 Eating Well Inc. Photo by Ken Burns