Blackberry Sorbet Blackberry Sorbet Yields approx. 1 gallon Scott Fausz, Executive Pastry Chef • 2 30-oz. jars of The Perfect Purée Blackberry Puree, thawed • 13 oz. sugar • 17 1/2 oz. water • 1 oz. glucose • 10 3/4 oz. water • 3 3/4 oz. lemon juice • 4/10 oz. citric acid • Reserved sorbet syrup Method: 1. Mix water, sugar, and glucose. Brush down sides of pot, and bring to boil. Verify that all sugar has been dissolved. Cool overnight. 2. Combine The Perfect Purée Blackberry Puree, water, lemon juice, citric acid, and reserved sorbet syrup, whisking until combined. 3. Process in batch freezer until soft serve consistency. Deposit into appropriate container; age overnight to harden. Serving suggestion: pair with Lavender Cheesecake (pictured).