Blackberry Sorbet

Ingredients

• •3 cups (16 oz) blackberries
• •½ cup (4 oz) water
• •½ cup (4 oz) granulated sugar
• •⅛ tsp. table salt

Instructions

1. If using frozen berries, they should be defrosted. Puree 16 oz blackberries with 4 oz water.
2. Strain the puree through a fine sieve to remove the seeds. You should have about 2¼ cups of puree.
3. Add 4 oz granulated sugar and ⅛ teaspoon table salt and stir until the sugar is melted. Taste the puree and add up to another ¼ cup of sugar if needed.
4. Refrigerate until the mix is very cold, at least 3-4 hours or overnight.
5. Run in your ice cream machine according to the manufacturer's directions.
6. Pack into a plastic container, cover the surface with plastic wrap, cover and freeze overnight.