Blackberry and Lime Sorbet: Tangy Refreshing

Because I really love to bake so I can’t help have a lot of frozen berry in my freezer, “what can you do when you want to make something and you lack of the ingredient” that is my idea. And what happen next is I end up have too much of it, so I have to find the way to use it instead (what an ironic situation, I never run out of berry but I nearly run out of the recipe, haha). This situation happens to my friend, too, and she turn too me (in fact I really want to say that I still don’t know what to do with mine neither, oh mine!) Any way after a bit of flip and flap the cookbook pages, I find out that sorbet is the great way to end the frozen berry life. There are a lot of berry in the sorbet to give its texture, and you can have it with so little guilt, because it’s fat free. You can use other kind of berry in this recipe just remember to adjust the sugar amount to suit your ingredients. This sorbet is so tangy and fragrance. So let clear our freezer and replace it with the delicious sorbet.

Blackberry and Lime Sorbet

Serves 4-6

180g -200g	caster (superfine) sugar
250 ml	water
700g	frozen blackberry (thawed)
60 ml	Lime juice
	A pinch of salt

Place the sugar and water in a saucepan over low heat and stir without boiling until the sugar is dissolved. Increase the heat and bring to the boil for 1 minute. Set aside to cool.

Whizz the blackberry in a blender, and strain to remove the pit.

Combine the blackberry puree, lime juice, salt and the sugar syrup, refrigerate until cool (or put in the freezer for 1-2 hours).

Place the mixture in an ice-cream maker and follow the manufacturer’s instructions to freeze.

Adaptation from: Simple Essentials Fruit (Simple Essentials) by Donna Hay

Blackberry and Lime Sorbet