Blackberry-Black Tea Sorbet

• 1 1/2 lbs rinsed blackberries
• 2 cups brewed darjeeling tea (I used Stash Earl Grey Double Bergamot) or 2 cups brewed black assam tea, cooled (I used Stash Earl Grey Double Bergamot)
• 1 1/4 cups sugar
• 2 tablespoons fresh lemon juice
• 1 -2 teaspoon fresh grated ginger (not dried ginger)
• Garnish
• any fresh edible flower, flowering herbs, mint leaves, lemon verbena, etc

1. Wash blackberries well in a strainer, removing all traces of dirt and grit. Remove any stems or caps. Drain.
2. In a blender, whirl blackberries until pureed.
3. Optional step and original to recipe (NOTE: *I skipped this part*): Pour the pureed blackberries through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups puree. Discard solids..
4. Whisk tea, sugar, lemon juice and ginger together into the blackberry puree. Cover and chill until cold, at least 3 hours or up to 1 day.
5. Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn.
6. Transfer sorbet to an airtight container and freeze until firm, at least 3 hours.
7. If desired, garnish each serving with a flower/flowering herb (non-toxic ones of course.), mint leaves, etc.
8. Prep time does not include chilling.

blackberries, darjeeling tea, sugar, lemon juice, ginger, edible flower

Taken from www.food.com/recipe/blackberry-black-tea-sorbet-462858 (may not work)