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Blackberry-Black Tea Sorbet

Scott Peterson
Yield About 5 cups (serving size: 1/2 cup)
NOTES: Debbie Hughes, pastry chef at Greens Restaurant in San Francisco, makes this vibrant sorbet with ripe berries and fragrant black tea.Prep and cook time: About 40 minutes, plus at least 6 hours to chill and freeze

Ingredients

  • 1 1/2 pounds rinsed blackberries
  • 2 cups brewed black Darjeeling or Assam tea
  • 1 1/4 cups sugar

Nutrition Information

  • calories 133
  • caloriesfromfat 2 %
  • protein 0.5 g
  • fat 0.3 g
  • satfat 0.0 g
  • carbohydrate 34 g
  • fiber 3.1 g
  • sodium 1.7 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a blender, whirl blackberries until puréed. Pour through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups purée. Discard solids. Whisk tea and sugar into purée. Cover and chill until cold, at least 3 hours or up to 1 day.

  2. Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.

  3. Nutritional analysis per 1/2 cup.