Indigo Berry Sorbet

With just a blender and a few ingredients, you can make a no-churn sorbet packed with berry flavor and a deep indigo color.

You will need:

2 cups of blackberries, blueberries, or grapes (fresh or frozen, I used a combination of all three)

3 tablespoons of sugar (plus more to taste)

1/4 cup grape juice or other juice (grape will produce the best color)

Dump all ingredients into a blender and blend until smooth.

Because the sweetness of the berries and juice can vary, taste the puree and add sugar as needed. Mine needed just a bit more.

Straining your puree will make it silky smooth, and it doesn't take very long. Just pour it over a sieve to catch any seeds or pulp, pressing down with a spoon or spatula. And if you do it directly over your tray, you can save a lot of clean-up.

Pour the puree onto a tray or plate in an even, thin layer. This speeds up the freezing process, which means your sorbet will be ready faster and will be smoother.

Cover with plastic wrap and freeze until solid.

Use a fork to break the sheet of ice into chunks (this should be pretty easy because the ice layer is thin). Blend the pieces until smooth. Work quickly so the sorbet doesn't melt.

Although the sorbet is delicious straight out of the blender, the sorbet's texture is improved when it firms up again in the freezer.

After freezing for half an hour, the sorbet is ready to scoop. Serve with more berries.