I'm sharing with you more photos from Italy, just because. I'm also sharing a new recipe! The sorbet has nothing to do with Italy, except for maybe that it is slightly reminiscent of the sorbet we had at the gelato shops.

If you're here just for the recipe, scroll down. You can find part one of my Italy posts here.

On to the sorbet! This recipe was inspired by a recent trip to a farm that resulted in an abundance of blackberries. I had a bouquet of fresh herbs from a friend's garden sitting in a glass on my counter needing to be used, so rosemary was thrown into the mix as well, giving the sorbet a surprising, refreshing kick.

Blackberries, rosemary, and a touch of sweetener are the main ingredients here, so the sorbet does freeze pretty solid. If you leave it out at room temperature for 15-20 minutes before serving though, you'll be able to scoop it. Let it sit a little longer and you'll get an even smoother consistency.  

Don't forget: so few ingredients (that are healthy!) means this sorbet can be dessert and breakfast. You're welcome.

yields about one pint 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.