With a rich dark-purple color and explosive flavors, this blackberry-mint sorbet is an amazing adventure for your taste buds. Minty freshness gives way to an explosion of tart and sweet blackberries, culminating with the perfect tang of fresh orange juice and zest. Directly out of the ice cream maker, the sorbet has more of a soft-serve texture. If you want a harder texture, transfer the sorbet to a container and place it in the freezer until firm, about 2 hours. If freezing for more than 12 hours, allow the sorbet to sit at room temperature for 5 to 10 minutes before serving. —MAREA
Serves 4; makes 1 pint/480 ml
1/3 cup/65 g packed light brown sugar
4 cups/520 g fresh blackberries
1/4 cup/60 ml fresh orange juice
1/4 cup/10 g packed fresh spearmint
1/4 tsp grated orange zest
Pinch of salt
4 sprigs fresh spearmint for garnishing (optional)
Combine the sugar and 3/4 cup/180 ml water in a small saucepan over medium heat and cook, stirring frequently, until the sugar completely dissolves. Transfer the syrup to a blender. Add the blackberries and process until smooth.
Pour the blackberry puree into a fine-mesh sieve set over a large bowl. Using a spoon or rubber spatula, work the puree through the sieve until all that remains are the seeds. Discard the seeds and return the puree to the blender.
Add the juice, mint, zest, and salt and process until smooth. Transfer the mixture to the refrigerator and allow it to chill completely, about 2 hours.
Freeze the puree in an ice cream maker according to the manufacturer’s directions. If you desire a firmer texture, transfer the sorbet to a container and place it in the freezer for 2 hours.
Scoop the sorbet into small bowls or pretty glasses and garnish with the mint sprigs (if using) to serve.
1/2 CUP/120 ML: CALORIES: 140 | FAT: 1G | CARBS: 34G | PROTEIN: 2G | SODIUM: 150MG | DIETARY FIBER: 32% | VITAMIN A: 10% | VITAMIN C: 70% | FOLATE: 10% | COPPER: 15%