Blackberry Sorbet Recipe

• 2 1/2 c. Blackberry puree (2-3 pints fresh or possibly 2 bags frzn unsweetened)
• 2 c. Simple syrup (see recipe)

1. Puree the Blackberries.
2. Pass through a medium mesh sieve and then a fine sieve (we used a conical sieve called a chinois) to remove seeds.
3. You can use a wooden spoon to force the pulp through.
4. Combine puree and syrup and freeze in ice cream maker according to manufacturer's instructions.
5. /DESSERTS

puree, simple syrup

Taken from cookeatshare.com/recipes/blackberry-sorbet-86687 (may not work)