Himalayan Blackberry Sorbet With A Kiss Of Coconut

1. 1

   Combine the nectar, honey, water, lime juice and coconut rum, whisk until incorporated - I like to use a container with a spout and handle, easier for pouring, later.

2. 2

   OPTIONAL - test the sweetness and adjust it to your taste by stirring extra honey one tablespoon at a time.

3. 3

   Place the blackberries and then the honey-nectar mixture into a blender, puree until smooth. This will take about 30 seconds, depends on your blender.

4. 4

   OPTIONAL - Pour puree through a strainer back into the container with spout to remove the seeds. Note: Himalayan berries have large seeds that are undesirable for some people; personally, we don't mind a little extra crunch and fiber and so I don't strain.

5. 5

   Otherwise...

6. 6

   Assemble your sorbet maker; place the freezer bowl and attachments onto the machine, turn ON, pour the puree into the freezer bowl and let churn until thickened, about 25 - 30 minutes.

7. 7

   Cover the bowl with plastic wrap and place into the freezer or transfer to an airtight container until ready to serve. The sorbet starts out with a soft texture, but sets up nicely over time.

* Per serving · 4 servings · Values may vary.