Blackberry-Black Tea Sorbet

1. 1

   In a blender, whirl blackberries until pureed. Pour 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. Whisk tea and sugar into puree. Cover and chill until cold, at least 3 hours or up to 1 day.

2. 2

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

3. 3

   Nutritional analysis per 1/2 cup.

* Per serving · 4 servings · Values may vary.

No additional tips available.