Cuisine, July/August 1979
30 minutes — 5 cups | ||||||||||||||||||||
Ingredients
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InstructionsCombine water and sugar in medium-size saucepan. Cook, stirring constantly, until sugar dissolves; continue to cook, without stirring, to boiling. Reduce heat; simmer uncovered 5 minutes. Transfer to large bowl; refrigerate covered until cold, about 1 hour. Place blackberries in large bowl; mash with large slotted spoon. Press blackberries and their juice through sieve (you should have 2 cups); discard seeds. Stir purée, lemon juice, Sauternes and brandy into cold syrup; strain in fine-mesh sieve. Freeze mixture according to manufacturer's directions in ice cream maker. |
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NotesPreparation time does not include cooling time, or freezing time. |