Blackberry Lime Sorbet

For the love of blackberry…. and lime.

It is a happy day, a true sign of summer, when berries dominate the fruit display at the grocery stores.  Hoards of strawberries, heaps of blueberries and mounds of raspberries, but blackberries?  Where are the blackberries and why are they always in those teeny-tiny containers?

This summer we are participating in the Fresh Gatherings Harvest, a community supported agriculture (CSA) program run through the nutrition and dietetics department at Saint Louis University.  We purchase our “share” (or half-share; $17.50 per week) at the beginning of the season and receive our “product” (produce) throughout the spring/summer/fall.  This is an incredibly easy and convenient way to purchase seasonal fruits and veggies from local farmers.   In a quick 5 minute stop, we have a crate full of produce for the week and the backbone of a seasonal weekly menu!  In addition, the crate often includes fruits and veggies that I might not normally find or buy at the grocery store… like blackberries!

Oh the blackberries!

While the blackberries rarely last a day in our house… I resisted all temptation for the love of blackberry and lime sorbet!

Tart, tangy, and tasty… this is a perfect summer treat!

Confession of a *wannabe* foodie… I consider it a miracle when the blackberries survive the ride home!

Blackberry Lime Sorbet

Ingredients:
2 pints of blackberries
1 cup simple syrup (cooled)*
1 lime (zest and juice)

*Simple Syrup: In a saucepan, over medium heat, dissolve equal parts sugar and water (1 cup of water and 1 cup of sugar, or 2 cups of water and 2 cups of sugar, etc.).

PREP:
Wash and puree 2 pints of blackberries (I use an immersion blender).  Strain the blackberry puree through a fine mesh sieve (blackberries are very seedy!).  Add the zest and juice of one lime and one cup of cooled simple syrup to the pureed blackberries.

FREEZE:
Pour the mixture into an ice cream freezer and freeze according to the manufacturer’s directions.

Serve immediately or freeze or later!  If you freeze the sorbet for later, let it rest for 15 minutes at room temperature before serving.