Mulberry Sorbet

Ingredients

1. 3/4 cup sugar
2. 3/4 cup water
3. 1 tablespoon grated fresh ginger
4. 4 cups mulberries (I didn’t bother to remove the green stems, since I strained the pureed berries later)
5. 2 tablespoons raspberry liqueur

Instructions

1. In a small saucepan, bring sugar, water and ginger to a boil over medium-high heat.
2. Reduce heat to medium-low and simmer 3 minutes. Remove from heat and let syrup stand 10 minutes.
3. Place berries in blender and pour syrup over berries. Blend until smooth.
4. Strain mixture through fine-mesh strainer set over medium bowl, keeping only the liquid. Discard all solids. Stir liqueur into liquid; refrigerate at least 2 hours.
5. Pour liquid into ice cream maker and churn till it thickens.
6. Refrigerate for 4 hours.

Then voiloa!, your mulberry sorbet is ready to be enjoyed.