Blackberry Rose Sorbet



    1. Combine sugar and water in small saucepan and bring to boil over high heat about 1 minute. Transfer syrup to a heatproof container and chill until cold, about 2 hours.
    2. Puree blackberries and sugar syrup in a blender until smooth. Strain into a large bowl to remove the seeds and stir in lemon juice and rose water.
    3. Process berry mixture in ice cream maker according to manufacturer’s instructions. Transfer to a container, cover, and freeze until firm, about 6 hours.
    4. Garnish with organic dried rose petals.
Blackberry Rose Sorbet

Leave a comment

Please note, comments must be approved before they are published