A delicious ripe berry is worth its weight in gold. Our gooseberries, black currants and red currants have had their season, finding their way into jams and sorbets. Now the dense-flavored blackberries -- mures -- are coming into their own. And never too soon! I love their haunting, winey flavor, their shiny, jet black color, the way they squish when you pop one in your mouth. This summer, I've been making a different sorbet every day, and along with apricot and melon, blackberry sorbet gets the greatest raves. I also appreciate the fact that these fat berries are not labor intensive!
1 quart (500 g) blackberries
2/3 cup (120 g) organic cane sugar
1 tablespoon vodka or raspberry liqueur
1 cup plain Greek-style whole milk yogurt
Equipment: A blender or a food processor; a fine-mesh sieve; an ice-cream maker.
Combine all the ingredients in the blender or a food processor and puree until smooth. Strain through the fine-mesh sieve to remove the seeds. Chill thoroughly. At serving time, transfer the mixture to the ice-cream maker and freeze according to the manufacturer’s instructions. For best results, serve the sorbet as soon as it is made. Do not re-freeze.