Cooking with Josh: Lemon Blackberry Sorbet


Cooking with Chef Josh
The Island Bar and Grill
Highport Marina

Lemon Blackberry Sorbet

3 cups water

2 cups sugar

Zest of one lemon

1 cup lemon juice

1/2 package black berry

Ice cream maker

Fine mesh strainer

In a medium sauce pan heat water, lemon zest, and sugar until boiling and sugar is completely dissolved. Remove from heat and add blackberries and lemon juice and blend with hand blender or in regular blender. Strain liquid mix through fine mesh strainer to remove seeds. Refrigerate for 2 to 3 hours or overnight is best. Following instructions on your ice cream maker and make sorbet. Place mix in freezer safe container and freeze for 2 to 3 hours or overnight to set. If too frozen to scope let sit out for 10 to 15 min to softened up.


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