The striking color and summery feeling of this sorbet will catch diners’ interest.
1 1/2 cups granulated sugar
11 oz. warm water
1/4 cup blackberry or raspberry preserves
2 lb. fresh frozen blackberries or mixed berries, thawed
2 oz. fresh lemon juice
- Combine sugar, water and preserves in bowl; stir until sugar is dissolved.
- Puree blackberries or mixed berries with lemon juice. Strain and discard seeds.
- Blend together berry puree and preserves mixture. Chill for several hours or until cold.
- Pour mixture into ice cream machine and freeze according to instructions.