Blackberry Sorbet

Yields approx. 1 gallon

Scott Fausz, Executive Pastry Chef, The Hotel Alyeska in Girdwood, Alaska

   • 2 30-oz. jars of The Perfect Purée Blackberry Puree, thawed
    • 13 oz. sugar
    • 17 1/2 oz. water
    • 1 oz. glucose
    • 10 3/4 oz. water
    • 3 3/4 oz. lemon juice
    • 4/10 oz. citric acid
    • Reserved sorbet syrup
1. Mix water, sugar, and glucose. Brush down sides of pot, and bring to boil. Verify that all sugar has been dissolved. Cool overnight.
2. Combine The Perfect Purée Blackberry Puree, water, lemon juice, citric acid, and reserved sorbet syrup, whisking until combined.
3. Process in batch freezer until soft serve consistency. Deposit into appropriate container; age overnight to harden. Serving suggestion: pair with Lavender Cheesecake (pictured).