Author Notes
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
Ingredients
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12 ounces
(2 pints) ripe blackberries, washed
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1
(15 oz) can full-fat coconut milk
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1/2 cup
honey, agave nectar, or maple syrup
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3 tablespoons
(1 shot) white rum
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1 teaspoon
vanilla extract
Directions
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Combine all ingredients in a blender and puree until smooth. Strain the mixture through a fine mesh strainer, and discard the solids.
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Cover the sorbet mixture and chill in the refrigerator for 1-2 hours, or until cold.
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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.
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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.
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