Blackberry Sorbet from The Great Ice Cream Book by Franco Taruschio
Make a syrup by simmering the sugar and water for 5 minutes. Leave to cool. Wash the blackberries and rub them through a sieve into a plastic container. Add the syrup and rosewater to the blackberr...
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Cooking tools:
- Ice cream maker
- Hand mixer
- Fine-mesh sieve
- Saucepan
- Stove
- Freezer
- Plastic container
- Spoon
- Measuring cup
- Kitchen scale
Ingredients
- 5 fl.oz. (125 ml.) water
- 1 lb. (450 g.) blackberries
- 4 oz. (125 g.) sugar
- 2 tablespoons rosewater
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