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Ingredients
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Sorbetto Base
Blackberry Sauce
Garnish
Method
Prepare Sorbetto Base
Juicing the Lemons
Juice the lemons to yield about 1 cup of fresh lemon juice. Strain to remove seeds and pulp.
Making the Simple Syrup
In a saucepan, combine 2 cups of water and 1 cup of granulated sugar over medium heat. Stir until the sugar is completely dissolved. Remove from heat and let it cool.
Combining Ingredients
In a large mixing bowl, combine the cooled simple syrup with the fresh lemon juice and lemon zest. Mix well until combined.
Chilling the Mixture
Refrigerate the mixture for at least 1 hour until it is well chilled.
Making Blackberry Sauce
Cooking the Blackberries
In a small saucepan, add the fresh blackberries, 1 tablespoon of granulated sugar, and 1 tablespoon of water. Cook over medium heat, stirring occasionally, until the blackberries break down and the mixture thickens slightly, about 5-7 minutes.
Cooling the Sauce
Remove from heat and let the blackberry sauce cool completely. You can strain it if you prefer a smoother sauce.
Churning the Sorbetto
Churning
Pour the chilled lemon mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freezing
Transfer the sorbetto to an airtight container and freeze for at least 4 hours or until firm.