Blackberry and mint sorbet from Olive Magazine, August 2021 (page 44) by Ravneet Gill

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Notes about this recipe

  • reader1trees on September 08, 2023

    I made this for the first time earlier this week and it is both easy and delicious. I didn't have any mint leaves left so added 1/8th tsp american peppermint essence to the initial mixture and when I tasted it after blending and sieving the following day that seemed right to me. I churned it using my Kitchen Aid stand mixer with the bowl that you have to pre-freeze and the resulting texture is beautifully smooth and very easy to scoop straight from the freezer. I also think it would be possible to reduce the amount of sugar somewhat if you prefer. One word of warning the mixture does stain some plastics unless you rinse them out immediately.

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