Blackberry-Lime Sorbet
You can tell a lot about people by looking in their freezer. Next time you’re at a friend’s house, peek in theirs and you’ll discover their most hidden desires. One secret I am willing to share is that I’m hopelessly frugal and it’s impossible for me to throw anything away, no matter how trivial. One day when I had lots of blackberries on hand, I pulled out one of my buried treasures, a small container of frozen lime juice left over from an overanxious lime-buying spree. I was curious about how the tart lime juice would play against the sweet blackberries. Happily, it was a great combination, and it’s one secret I don’t need to keep to myself. Although I recommend that you use freshly squeezed juice, frozen lime juice that you’ve kept well concealed is the next best thing.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
In a small saucepan, bring the sugar and water to a boil, stirring, until the sugar is dissolved. Remove from the heat and set aside to cool.
Step 2
Purée 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 purée.
Step 3
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 4
Serve Blackberry-Lime Sorbet with a heap of Lime Granita (page 153).
