Blackberry Sorbet with Mascarpone Cream

I am not usually a very big fan of ice cream, but I usually like frozen desserts. Because of this, I decided that homemade sorbet was designed just for me. Plus, there are few fruits more amazing than blackberries. I was mostly drawn to sorbet because I found out that you can make it without an ice cream maker by using your freezer and a food processor. We have an ice cream maker, but it's one of those that needs ice and salt, and is best used outside where a mess doesn't really matter.

This sorbet turned out sweet and creamy, and since I had the stuff on hand, I made a mascarpone cream to dollop on the top. The combination was divine. The sorbet was still excellent without the cream, but I thought that it balanced the tartness of the blackberries perfectly.

Blackberry Sorbet
1 cup water
1 1/4 cup sugar
1 lb. (16 oz) blackberries, fresh or frozen
2 tablespoons lemon juice
small handful blackberries for garnish, if desired

Mascarpone Cream, if desired
1/2 cup whipping cream
1/4 cup mascarpone cheese
2 tablespoons sugar

1. If you are using frozen blackberries, set them out to allow them to thaw.

2. In a small sauce pan, combine the sugar and the water. Bring to a boil, stirring occasionally, until the sugar is completely dissolved. Set aside to cool. To quickly bring the temperature down, you can also put this syrup in the fridge or the freezer for a few minutes to cool it.

2. Place the fresh or thawed blackberries in a food processor or a blender. Process until pureed, then add the chilled sugar syrup. Press the mixture through a large mess sieve to remove the seeds. Stir in the lemon juice.

3. At this point, you have two options. You can freeze the sorbet in an ice cream maker, but if you don't have one, you can do it by just using your freezer. If using an ice cream maker, chill the mixture thoroughly then proceed as you normally would with the ice cream maker.

If you are using your freezer (which is what I did), then put the blackberry mixture in a stainless steel bowl or pan. Cover the bowl with plastic wrap and allow it to freeze for 1 to 1 1/2 hours, or until the mixture is firm around the edges and still slushy in the middle. Transfer the sorbet to a food processor and process until the mixture is a uniform slush. Put the mixture back into the stainless steel bowl and into the freezer for another 1 - 1 1/2 hours. Repeat the process a least two more times at the same time interval.

4. Freeze the sorbet in your freezer for at least an hour before serving so that it has the chance to firm up.

5. If using the mascarpone cream, make it while the sorbet is in the freezer. Combine the mascarpone, the heavy cream and the sugar in a medium bowl. Beat until soft peaks form using a whisk or an electric mixer. Top dishes of the sorbet with the mascarpone cream. Enjoy!

Adapted from a recipe at the Joy of Baking website.