Blackberry-black Tea Sorbet

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 1 1/2 lbs rinsed blackberries
• 2 cups brewed darjeeling tea (i used stash earl grey double bergamot) or 2 cups brewed black assam tea, cooled (i used stash earl grey double bergamot)
• 1 1/4 cups sugar
• 2 tablespoons fresh lemon juice
• 1 -2 teaspoon fresh grated ginger (not dried ginger)
• any fresh edible flower, flowering herbs, mint leaves, lemon verbena, etc

Recipe

• 1 wash blackberries well in a strainer, removing all traces of dirt and grit. remove any stems or caps. drain.
• 2 in a blender, whirl blackberries until puréed.
• 3 [optional step and original to recipe (note: *i skipped this part*): pour the pureed blackberries through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups purée. discard solids.].
• 4 whisk tea, sugar, lemon juice and ginger together into the blackberry purée. cover and chill until cold, at least 3 hours or up to 1 day.
• 5 freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer’s instructions until machine stops or dasher is hard to turn.
• 6 transfer sorbet to an airtight container and freeze until firm, at least 3 hours.
• 7 if desired, garnish each serving with a flower/flowering herb (non-toxic ones of course.), mint leaves, etc.
• 8 prep time does not include chilling.