Recipe courtesy of Williams Sonoma. Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).
- 1 1/2 cups water
- 1 cup sugar
- 3 cups fresh blackberries
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 1 In a heavy saucepan over medium-high heat, combine the water and sugar. Bring to a boil and cook, stirring occasionally, until the sugar dissolves and the syrup is clear, about 1 minute.
- 2 Add the blackberries to the syrup and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring constantly, until the berries are soft and beginning to dissolve, about 2 minutes.
- 3 Strain the berries through a fine-mesh sieve into a bowl, pressing on the berries with the back of a large spoon. Discard the blackberry pulp and seeds.
- 4 Add the lemon juice to the blackberry syrup and stir to combine. You should have about 1 1/2 cups liquid. Cover and refrigerate until chilled, at least 3 hours or up to 8 hours.
- 5 Pour the blackberry syrup into an ice cream maker and freeze according to the manufacturer's instructions.
- 6 Transfer the sorbet to a freezer-safe container and freeze until firm, at least 2 hours or up to 3 days, before serving.