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Blackberry-Black Tea Sorbet

About 5 cups (serving size: 1/2 cup)

NOTES: Debbie Hughes, pastry chef at Greens Restaurant in San Francisco, makes this vibrant sorbet with ripe berries and fragrant black tea.

Prep and cook time: About 40 minutes, plus at least 6 hours to chill and freeze

Blackberry-Black Tea Sorbet

Scott Peterson
 1 1/2 pounds rinsed blackberries
 2 cups brewed black Darjeeling or Assam tea
 1 1/4 cups sugar
Step 1

In a blender, whirl blackberries until puréed. Pour through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups purée. Discard solids. Whisk tea and sugar into purée. Cover and chill until cold, at least 3 hours or up to 1 day.

Step 2

Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.

Step 3

Nutritional analysis per 1/2 cup.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 133Calories from Fat 2
% Daily Value *
Total Fat 0.3g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.7mg1%
Total Carbohydrate 34g12%

Dietary Fiber 3.1g13%
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.