There should be another photo here. One of the blackberries, before they became sorbet. Yes, yes there should. But alas, there is no other photo. There is no other photo, because after making the sorbet, the berries I hoarded for their solo photo were devoured by my dog. Along with a pint of blueberries, a slice of cake and some cottage cheese. Apparently I left the fridge open. Oops. What these dogs lack in attention since the arrival of our daugther, they more then make up for in food. They are both getting fat. And now that she has figured out how to intentionally throw them snacks from her high chair, I fear they will just get fatter. Hopefully it makes up for the handfuls of fur she occasionally yanks out of them. Were still working on the concept of gentle with her.

Back to sorbet. Have you ever had a dessert that was just so pure and simple and perfect that you could not get enough? That’s what this sorbet is. Three ingredients. Berries, water, sugar. And it’s pure bliss in your mouth. The second I tasted it I wished I had bought 10 more pints of berries at the farmers market. Berries only labeled “wildberries” since that is exactly what they were. Some unknown variety of blackberry that I’ve never seen in stores, not the typical larger berry, yet not a black cap. But so perfet and sweet. There is just no way to replicate this sorbet with a store bought brand. It is worth going to pick wild berries to make this dessert. But if you can’t, just buy some blackberries and make it anyway. I promise you it’s worth it.Wildberry Sorbet

A note on this recipe: This is one of the easiest desserts you will make. But not everyone has an ice cream maker(go get one they’re fantastic!). If you don’t have an ice cream maker simply turn it into a granita. Pour the strained puree into a glass baking dish and freeze, removing every 2 hours and scraping with a fork until it is light and fluffy.

Ingredients

1 cup water
1 cup sugar
2 1/2 pints fresh blackberries

Directions

1. In a medium saucepan heat sugar and water over medium heat until sugar dissolves. Remove from heat and cool. Transfer to a blender and add blackberries. Puree until smooth. Pour through a fine mesh sieve and transfer to an ice cream maker. Freeze according to manufacturers instructions.