GrapeSugar: Blackberry Sorbet

Every August growing up, I would walk the edges of nearby fields, picking blackberries, and watching over my shoulder for neighborhood dogs on the loose! Those blackberries were sweet, huge, juicy and plentiful. I'd come home with a sherbet container full, and more than a few prickers.

Nowadays, I get my blackberries at Wilson's Farm or the local grocery store. Unfortunately, they're rarely as sweet and large as they used to be, but still fantastic.

This year my eyes were bigger than my stomach and I was left with a lot of blackberries in my fridge before leaving town for a few days...hmmm...what to do? I also had some watermelon and a few kiwis that I also didn't want to go bad...time for 'Everything but the Kitchen Sink' sorbet!

This came out so well, I urge you to try something similar with some leftover fruit from your labor day weekend festivities!

This sorbet tastes like late summer, and is full of wonderful blackberry flavor. The addition of some sugar, with the sweetness of the watermelon and kiwis, brings out the true blackberry flavor even if you have some pretty sour blackberries. This fruits of summer sorbet combines the light, refreshing flavor of mid-summer watermelon, the sweet taste of kiwi (which has a strawberry and banana cross flavor to it), and of course the end of Summer blackberries. So good!

Blackberry Sorbet

1-2 cups blackberries (approximately, use what you have)

1-2 cups watermelon (again, approximately)

2 kiwis

Juice of 1 lime (I squeezed gently, didn't go too crazy with the lime juice)

2/3 cup sugar

2/3 cup water

1 Tbsp Coconut Rum *optional...helps with scoopability post freezing

Blend with a blender or handheld mixer

I started to strain out some of the seeds, and did so with a fine mesh strainer and a rubber spatula...but decided to just leave everything in there, because a lot of the flavor comes from that pulp.