sorbetto Recipe

Prepare the Blackberry Mixture

In a saucepan, combine the blackberries, water, and sugar. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves and the blackberries break down (about 5-7 minutes).

Blend and Strain

Remove the saucepan from heat and let it cool slightly. Using a blender or an immersion blender, puree the blackberry mixture until smooth. Strain the mixture through a fine mesh sieve into a bowl to remove the seeds.

Add Lemon Juice

Stir in the lemon juice into the strained blackberry puree. Mix well to combine.

Chill the Mixture

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours until thoroughly chilled.

Churn the Sorbetto

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Freeze Until Firm

Transfer the churned sorbetto to an airtight container and freeze for at least 4 hours, or until firm.

Serve

Scoop the blackberry sorbetto into bowls or cones and enjoy!