Blackberry-lime sorbet

We hosted a game night this week, which I thought was the perfect excuse to make ice cream. First up was this tart and tangy blackberry-lime sorbet from my usual source, The Perfect Scoop. I followed the recipe as is, but I skipped the straining step out of laziness. (The seeds weren't totally offensive, but Robert requested I strain it next time). Also, it needed a few minutes at room temperature before it was scoopable. This sorbet is refreshing and delicious!!

Blackberry Lime Sorbet

Ingredients:
3/4 cup sugar
3/4 cup water
4 cups blackberries, fresh or frozen
3/4 cup freshly squeezed lime juice (about 7-8 limes)

Directions:
In a small saucepan, bring the sugar and water to a boil, stirring, until the sugar is dissolved. Remove from the heat and set aside to cool.

Puree the blackberries in a blender or food processor with the sugar syrup. Press the mixture through a large mesh sieve to remove the seeds, then stir the lime juice into the sweetened puree.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.