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"This reminds me of summer after catching lightning bugs," says Chef Myers. "My family would eat fresh-picked blackberries like candy after dinner as the sun was going down."

Vanessa Pruett; Inspired by David Myers
Inspired by David Myers
Recipe by Cooking Light June 2012

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Credit: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Recipe Summary

hands-on:
8 mins
total:
4 hrs 20 mins
Yield:
Serves 4 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a medium saucepan over medium heat; bring to a boil, stirring occasionally. Remove from heat; let stand 15 minutes.

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  • Strain the mixture through a fine sieve over a bowl, reserving soaking liquid (do not press berries or the mixture will be cloudy). Reserve berries for another use. Pour mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 2 hours). Scrape mixture with a fork, crushing any lumps. Freeze for 3 hours or until completely frozen, scraping with a fork every hour. Remove from freezer; scrape mixture with a fork until fluffy.

Source

Comme Ça, Los Angeles

Nutrition Facts

130 calories; fat 0.1g; poly fat 0.1g; protein 0.2g; carbohydrates 27.8g; fiber 0.8g; iron 0.6mg; sodium 1mg; calcium 7mg.
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