Wild Blackberry Sorbet

• Instructions using a Cuisinart Yogurt-Ice Cream & Sorbet Maker
• Place the freezer bowl in the freezer overnight
• 1/2 cup water
• 1/4 cup coconut nectar or honey
• 1/3 cup sugar
• 3 cups of the little wild blackberries
• 1 tablespoon fresh lime juice
• 2 tablespoons Creme de Cassis
• Note: coconut nectar can be found at Whole Foods, online, or in most grocery store health food sections.

1. Combine the water, coconut nectar (or honey), and granulated sugar in a small sauce pan. Place over medium heat and stir until the sugar dissolves. Raise the heat and boil without stirring for 1 minute.
2. Turn off the heat and let the mixture cool completely.
3. Place the cooled mixture, blackberries, lime juice, and liqueur in a blender. Process until the mixture is smooth. This will take about 30 seconds.
4. Pour the puree through a strainer to remove the seeds - or your personal choice. I don't strain the little seeds.
5. Chill until cold (about 1/2 hour).
6. Turn the machine ON, pour blackberry mixture into freezer bowl and mix until thickened, about 25 - 30 minutes.
7. The sorbet will have a soft texture.
8. Cover and place the freezer bowl in the freezer or transfer the sorbet to an airtight container and freeze until firm.

using, place, water, coconut nectar, sugar, wild blackberries, lime juice, foods

Taken from food52.com/recipes/6281-wild-blackberry-sorbet (may not work)