Blackberry Coconut Sorbet

1. 1

   Combine all ingredients in a blender and puree until smooth. Strain the mixture through a fine mesh strainer, and discard the solids.

2. 2

   Cover the sorbet mixture and chill in the refrigerator for 1-2 hours, or until cold.

3. 3

   Freeze the sorbet mixture in an ice cream machine according to the manufacturer's directions. Scrape the frozen sorbet into an airtight container and freeze for 1-2 hours, or until it's firm but scoopable.

4. 4

   The sorbet is best the day it's made, but it will keep in the freezer for about 1 month. If storing the sorbet longer than 24 hours, press a piece of plastic wrap directly onto the surface before covering the container.

* Per serving · 4 servings · Values may vary.

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