I've been fantasizing about picking blackberries and making this sorbet all summer. Anyone who has ever had blackberries straight from the vine knows they taste nothing like the kind in the grocery store. They're bursting with juice like the orange roe you sometimes get on sushi, and they're so sweet they taste like they've been injected with powdered sugar.
First, let me set the scene. Here's the view we enjoyed every evening on Bainbridge Island.
Yours truly in blackberry picking garb.
Up close and personal.
Puree. You can use a blender. I just didn't have one.
Run it through a sieve to remove the seeds.
It looks like gooey red velvet cake fresh from the ice cream maker.
1/2 cup sugar
1/2 cup water
4 cups blackberries
Combine the sugar and water in a small pot and heat until sugar is dissolved. This is your simple syrup. Put it in the fridge to cool. Add the blackberries to a blender and puree until smooth. Pour the blackberry puree through a sieve to remove the seeds. Add the simple syrup to the blackberry puree and mix thoroughly. Pour into ice cream maker and churn.