It looks beautiful, you will just have to take my word for it.
- 2.5 cups water
- 1 cup sugar
- ¾ cup lemon juice (3 large lemons)
- 2 lemons worth of zest
- 6 oz blackberries
- 1 tbsp kirsch
- Heat ¾ cup sugar and ½ cup water in saucepan over medium low heat until sugar dissolves, then remove from heat.
- Meanwhile, zest 2 lemons into the syrup.
- Either puree the blackberries in a food processor with ¼ cup sugar and then strain, or heat them in a separate saucepan over medium low heat with ¼ cup sugar, mash with potato masher, and strain after sugar dissolves and berries are thoroughly mashed.
- Combine all ingredients including kirsch.
- Refrigerate until very cold, then churn using ice cream maker.
This $20 bottle of kirsch might be one of the best investments I have made in a while. I always tell myself that this week, I will buy that bottle of some liqueur or other and make this or that awesome dessert, but then I see the price tag and quail. But if you like ice cream and or sorbet, regularly make them at home, and just like FLAVOR, I strongly urge you to get a good bottle of kirsch. It makes flavors pop and dance.
This is a fantastic sorbet. If I hadn’t already made the world’s best sorbet a few weeks ago, this would be it. Too bad. I am beginning to regret living in a dark, west facing apartment with the kitchen in the interior though. The colors on these sorbets I’ve been making have been so vivid I feel like I’m seeing newly discovered parts of the spectrum. This one came out a deep magenta. Add yet another thing to the list of expensive things I can’t have yet: a nice camera.