Blackberry-Black Tea Sorbet

1. 1

   Wash blackberries well in a strainer, removing all traces of dirt and grit. Remove any stems or caps. Drain.

2. 2

   In a blender, whirl blackberries until pureed.

3. 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 puree. Discard solids.].

4. 4

   Whisk tea, sugar, lemon juice and ginger together into the blackberry puree. Cover and chill until cold, at least 3 hours or up to 1 day.

5. 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. 6

   Transfer sorbet to an airtight container and freeze until firm, at least 3 hours.

7. 7

   If desired, garnish each serving with a flower/flowering herb (non-toxic ones of course.), mint leaves, etc.

* Per serving · 4 servings · Values may vary.