Blackberry-Black Tea Sorbet
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
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- Calories: 133
- Calories from fat: 2%
- Protein: 0.5g
- Fat: 0.3g
- Saturated fat: 0.0g
- Carbohydrate: 34g
- Fiber: 3.1g
- Sodium: 1.7mg
- Cholesterol: 0.0mg
- 1 1/2 pounds rinsed blackberries
- 2 cups brewed black Darjeeling or Assam tea
- 1 1/4 cups sugar
- 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.
- 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.
- Nutritional analysis per 1/2 cup.
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