Blackberry Lime Sorbet

This is one of my favorite sorbets!  I know the blackberries get top billing, but I almost feel as if the limes are the secret, superstar ingredient.  They take the sorbet over the top.   The lime juice brightens the blackberry flavor and adds a refreshing tang; you'll want to eat spoonful after spoonful!

Did you know that British sailors ate limes to keep scurvy at bay and so were nicknamed "Limeys"?

You can also use frozen blackberries.  What a great way to enjoy summer any time of the year!


Blackberry Lime Sorbet
adapted from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
 by David Lebovitz

Combine in a small saucepan and bring to a boil:
3/4 cup sugar (150g)
3/4 cup water (180ml)
Stir until sugar is dissolved. Turn off heat and set aside to cool.

In a blender, puree, along with the cooled sugar syrup:
4 cups blackberries, fresh or frozen (450g)

Pour mixture into a strainer to remove the seeds; press down on the seeds to extract as much of the puree as possible.

Stir into the strained puree:
3/4 cup freshly squeezed lime juice, about 9 small limes or 4 medium limes (180ml)

Chill thoroughly or overnight, then freeze in your ice cream maker following manufacturer's instructions.

Makes approx. 1 quart