Blackberry Lemon Sorbet with Vanilla Whipped Cream


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This easy sorbet requires no ice cream maker, and is practically no effort at all. Topped with a Vanilla Whipped cream, you will be asking for a sweet second serving! ~Amy

Blackberry Lemon Sorbet with Vanilla Whipped Cream

Sorbet:

16 oz frozen blackberries
1/3 cup sugar
1/4 cup water
2 tbsp fresh lemon juice
Zest from 1/2 lemon

Whisk together sugar, lemon juice, and water, until dissolved.

Place berries into food processor. While running on high, slowly pour in lemon sugar mixture. Scrape down sides if necessary, add lemon zest and pulse until completely smooth. Pour into container, cover and freeze for 30-40 minutes. Serve with Vanilla Whipped Cream.

Makes 6 servings

Vanilla Whipped Cream:

3/4 cup heavy cream
2-3 heaping tablespoons powdered sugar
1/2 tsp vanilla

Whip until soft peaks.

Makes 1 1/2 cups

Recipes by Amy Richardson

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