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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Credit: Scott Peterson

Recipe Summary

Yield:
About 5 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

133 calories; calories from fat 2%; protein 0.5g; fat 0.3g; carbohydrates 34g; fiber 3.1g; sodium 1.7mg.
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