Blackberry Black Tea Sorbet Food

BLACKBERRY-BLACK TEA SORBET

Steps:

• 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.
• 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.
• Nutritional analysis per 1/2 cup.

TEA SORBET

Steps:

• Let the mint steep in the brewed tea for 30 minutes. Add the sugar syrup to make it very sweet. Add lemon juice to bring back the tea flavor and to reduce the sweetness. Freeze in an ice cream machine according to manufacturer's instructions.
• In a saucepan, combine sugar and water. Bring to a boil and simmer until sugar is dissolved, but no color is reached. Remove from the heat and let cool.

BLACK RASPBERRY SORBET

Steps:

• Combine water, sugar, and creme de cassis in a medium bowl. Stir until sugar granules are completely dissolved, 2 to 3 minutes.
• Combine berries and lemon juice in a blender; process to a smooth puree.
• Set a fine mesh strainer over a medium bowl. Pour small batches of the berry puree into the strainer, stirring vigorously to force the liquid into the bowl. Discard the seeds once most of the liquid has been removed.
• Stir the berry puree into the sugar mixture until well combined. Cover with plastic wrap and freeze for about 4 hours.
• Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Remove the puree from the freezer and whisk until slushy. Fold egg whites into the puree until just blended. Cover and freeze until solid, about 2 hours.

BLACKBERRY SORBET

Steps:

• Stir sugar and 1 cup water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.
• Working in batches, puree blackberries with juices and cold syrup in blender until smooth. Strain into another large bowl; discard seeds. Stir in lemon juice.
• Process berry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. (Can be made 1 week ahead. Keep frozen.)
• Using large spoon, scoop out flesh from watermelon, leaving rind intact and forming bowl (reserve melon for another use or serve alongside sorbet, if desired). Drain excess juice from watermelon bowl. Cover and chill watermelon bowl until cold.
• Scoop sorbet into watermelon bowl. Garnish with fresh blackberries.

BLACKBERRY-BLACK TEA SORBET

Steps:

• Wash blackberries well in a strainer, removing all traces of dirt and grit. Remove any stems or caps. Drain.
• In a blender, whirl blackberries until puréed.
• [Optional step and original to recipe (NOTE: *I skipped this part*): Pour the pureed blackberries 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, sugar, lemon juice and ginger together into the blackberry purée. Cover and chill until cold, at least 3 hours or up to 1 day.
• 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, at least 3 hours.
• If desired, garnish each serving with a flower/flowering herb (non-toxic ones of course.), mint leaves, etc.
• Prep time does not include chilling.