Blackberry Sorbet

1. 1

   Stir sugar and water together in a 2 1/2-quart souffle dish.

2. 2

   Cook, uncovered, at 100 percent in a high-power oven for 3 minutes.

3. 3

   Stir thoroughly, being sure there are no grains on the bottom of the dish.

4. 4

   Cover with a lid or microwave plastic wrap.

5. 5

   Cook for 6 minutes.

6. 6

   Prick plastic, if used, to release steam.

7. 7

   Remove from oven and uncover.

8. 8

   Let cool.

9. 9

   Refrigerate until cold, several hours or overnight.

10. 10

    Pass blackberries through a food mill fitted with the fine disk.

11. 11

    Whisk in lemon juice, black currant syrup and sugar syrup.

12. 12

    Refrigerate until cold.

13. 13

    Place in an ice-cream machine and freeze according to manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.