Blackberry Coconut Sorbet

• 12 ounces (2 pints) ripe blackberries, washed
• 1 (15 oz) can full-fat coconut milk
• 1/2 cup honey, agave nectar, or maple syrup
• 3 tablespoons (1 shot) white rum
• 1 teaspoon vanilla extract

1. Combine all ingredients in a blender and puree until smooth. Strain the mixture through a fine mesh strainer, and discard the solids.
2. Cover the sorbet mixture and chill in the refrigerator for 1-2 hours, or until cold.
3. Freeze the sorbet mixture in an ice cream machine according to the manufacturer's directions. Scrape the frozen sorbet into an airtight container and freeze for 1-2 hours, or until it's firm but scoopable.
4. The sorbet is best the day it's made, but it will keep in the freezer for about 1 month. If storing the sorbet longer than 24 hours, press a piece of plastic wrap directly onto the surface before covering the container.

blackberries, fullfat coconut milk, honey, white rum, vanilla

Taken from food52.com/recipes/22380-blackberry-coconut-sorbet (may not work)