Friday, May 28, 2010

blackberry mint sorbet

my mom is infamous for her inability to pass up a deal. the results are sometimes exciting, but more often overwhelming and ridiculous. what, for example, is one man (my dad) supposed to do with 6 cartons of pink lemonade? or 10 boxes of raisin bran?
when she came home with 5 cartons of blackberries last night I knew there had to be an intervention, and this is it:

blackberry mint sorbet:

3/4 cup sugar
3/4 cup water
3 tablespoons fresh lemon juice
4 cups blackberries
1 cup packed fresh mint leaves

in a small saucepan, combine the sugar, water, and mint over medium heat. once the mixture has begun to boil, reduce heat, and allow to simmer for 5 minutes, stirring occasionally, until the sugar has completely dissolved. strain the liquid to remove the mint leaves, and allow the syrup to cool for at least 20 minutes. it's important to have all the components of the sorbet thoroughly chilled before placing them in an ice cream maker.
add the blackberries and lemon juice to a food processor and puree. push the puree through a fine mesh sieve into a large bowl and discard the seeds. stir in the chilled mint syrup to the blackberry puree and chill for an additional hour.
freeze the chilled mixture in an ice cream maker according to the manufacturer's directions (roughly 20-25 minutes). for a firmer consistency, transfer to an airtight container and freeze for an additional 2 hours.
garnish with lemon zest and fresh mint sprigs.


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