Blackberry Mojito Sorbet (Small Batch & No Churn)

 Since my strawberry basil ice cream is almost gone already (yes, it's that good), I wanted to try making sorbet. With blackberries in season right now, I decided on a blackberry-lime-mint and making it like a blackberry mojito! Plus, since this is a small batch recipe there is no need to use an ice cream machine - you can pop it right into the freezer!

Ingredients:

• 12 oz blackberries (about 2¼ cups, fresh or thawed frozen)

• ¼ cup water

• 3 tablespoons granulated sugar

• 2 teaspoons light corn syrup

• Juice of 1 whole lime

• Zest of 1 whole lime

• 6–8 fresh mint leaves 

• Tiny pinch of salt

Instructions:

1. MAKE THE MINT-LIME SYRUP
   In a small saucepan, combine the water, sugar, and corn syrup. Heat gently until the sugar dissolves, then bring to a light boil for 1 minute. Remove from heat, stir in the lime zest and mint leaves, cover, and let steep for 15–20 minutes. Strain out the mint and zest, then stir in the lime juice and a pinch of salt. Chill.

2. MAKE THE BLACKBERRY PURÉE
   Blend the blackberries until smooth, then strain through a fine mesh sieve to remove the seeds. You should end up with about 1½ cups of silky purée.

3. COMBINE & FREEZE
   Stir the cooled mint-lime syrup into the blackberry purée. Pour the mixture into a freezer-safe container, press plastic wrap directly onto the surface, and seal. Freeze for 3–5 hours, stirring once or twice if you remember. Let sit at room temp for 5–10 minutes before scooping if it’s very firm.

This blackberry lime mint sorbet is exactly what I want on a hot evening when I’ve grilled dinner and need something bright and not too heavy. It’s fresh, tart, and not overly sweet 

Let me know if you try it! I’ll be over here spooning mine out of the container straight from the freezer, pretending it’s a cocktail and I’m somewhere coastal with salt in my hair.