sorbet, cropped

Blackberry, elderflower and thyme sorbet. You’re welcome, Jesus. (Recipe included.)

juicy

steeping

booze

base

dashed

for the freezer

sorbet

Sickeningly good stuff. Sweet, complex, faintly herbal. A most grown up dessert.

Blackberry, elderflower and thyme sorbet
Makes about 1 quart

4 c. blackberries
1/3 c. sugar
1/3 c. water
3 sprigs thyme
1/2 c. St. Germain liqueur

Heat the sugar, water and thyme together until the sugar is dissolved and the mixture is clear. Steep the thyme for 10 minutes. Discard the thyme.

Blend the berries, sugar syrup and St. Germain together until smooth. Run through a sieve to get the berry seeds out.

Chill the mixture thoroughly, then freeze according to your ice cream maker’s instructions. Pack into containers and freeze for at least another 4 hours.

Eat.