If you're here just for the recipe, scroll down. You can find part one of my Italy posts here.
Don't forget: so few ingredients (that are healthy!) means this sorbet can be dessert and breakfast. You're welcome.
ROsemary BLACKBERRY Sorbet
2 pints blackberries
1-3 tbsp honey or maple syrup, depending on desired sweetness
1 tbsp fresh rosemary, loosely packed
3 tbsp vodka, gluten free if needed
Squeeze of lemon juice
Pinch of salt
Blend blackberries, honey, lemon juice, and salt until smooth. Transfer to a saucepan and bring to a simmer over medium heat. Turn off the stove, stir in rosemary, and let sit 30 minutes. Let cool, then strain out blackberry seeds and rosemary. Stir in vodka.
Churn using your ice cream maker according to the manufacturer's instructions. Serve immediately, or freeze 1 hour for a harder consistency. If not serving within a few hours after making, let sit 15-20 minutes to soften before scooping, as the sorbet does freeze solid.