I got the idea for this recipe from a comment thread on a news website. It's a fabulous summer refresher--light and tart from the blackberries, rich and sweet from the coconut milk. And the deep purple color is stunning. —ieatthepeach
What You'll Need
(2 pints) ripe blackberries, washed
(15 oz) can full-fat coconut milk
honey, agave nectar, or maple syrup
(1 shot) white rum
Combine all ingredients in a blender and puree until smooth. Strain the mixture through a fine mesh strainer, and discard the solids.
Cover the sorbet mixture and chill in the refrigerator for 1-2 hours, or until cold.
Freeze the sorbet mixture in an ice cream machine according to the manufacturer’s directions. Scrape the frozen sorbet into an airtight container and freeze for 1-2 hours, or until it’s firm but scoopable.
The sorbet is best the day it's made, but it will keep in the freezer for about 1 month. If storing the sorbet longer than 24 hours, press a piece of plastic wrap directly onto the surface before covering the container.