Blackberry sorbet

Yield: 1 Servings

Measure Ingredient
16 ounces Canned blackberries; in heavy syrup;
2 teaspoons Blackberry brandy; optional

Force blackberries through a sieve to remove the seeds. Transfer to a plastic container and freeze at least 12 hours.

Remove the blackberries from the freezer and place the container in hot water for about 1 minute. Slide the fruit out and chop into 1-inch pieces.

Place in a food processor with the brandy and process until smooth, about 1 minute. Serve at once or transfer to a container and place in the freezer.

Posted to Digest eat-lf.v096.n128 Date: Tue, 20 Aug 1996 16:21:39 -0400 From: "Ellen C." <ellen@...>

NOTES : Printed in the Atlanta Journal/Constitution, August 15, 1996.

Bernard was commissioned by the Steel "Packaging Council, a trade group, to

present new uses for canned foods at the April conference of the International Association of Culinary Professionals in Philadelphia.

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