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Blackberry Sorbet


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  • 2 pints fresh blackberries (or 24 oz frozen unsweetened blackberries, thawed)
  • 1 1/4 cups Simple Sugar Syrup (see recipe)


Servings 1


Step 1

Puree the blackberries with 1/4 cup of the sugar syrup in a food processor until smooth. If desired, this mixture can be strained into a bowl to remove the seeds, but it is not necessary.

Stir in the remaining sugar syrup, then transfer to an ice cream maker and freeze according to the manufacturer's instructions.

This recipe yields 1 quart to serve 8.

Nutritional Analysis Per 1/2-cup Serving: 150 calories, 38g carbohydrates, 1g protein, no fat, no cholesterol.

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