This delicious blackberry sorbet recipe is adapted from David Lebovitz's book, The Perfect Scoop. I've added some Chambord and limoncello liqueurs as a little alcohol in a sorbet helps keep it soft while adding a touch of complexity to the flavor. This recipe tastes great on it's own, but I really enjoy pairing it with David's lemon sorbet. If you have ever had Ben and Jerry's Buried Treasure, you will appreciate the mix of blackberry and lemon sorbets (though Buried Treasure uses blackberry-blueberry sorbet).
4 cups fresh blackberries
1 cup water
2/3 cup sugar
2 teaspoons lemon juice
2 tablespoons Chambord (optional)
2 tablespoons limoncello (optional)
Rinse blackberries and pat dry on a paper towel. Add blackberries, water and sugar to blender and purée until smooth. Pour this mixture through a chinois or sieve to remove seeds. Juice lemon and strain out seeds and pulp. Stir in the lemon juice, Chambord and limoncello and transfer to ice bath. Chill mixture until less than 45° F and pour into ice cream maker. Freeze according to your maker's instructions. Transfer sorbet to a dedicated container and let ripen in the freezer for several hours.
