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What you need:
4 cups fresh blackberries
1 1/4 cup sugar, divided
2 cups water
1 whole vanilla bean, split lengthwise
pinch of sea salt
1/2 tsp blackberry vodka (regular vodka is fine too)
What you do:
In a large bowl, sprinkle berries with 1/4 cup sugar and set aside at room temperature.
In a medium saucepan over low heat, stir water and remaining 1 cup of sugar, until the sugar is completely dissolved.
Heat until the mixture just begins to form little bubbles around the edge of the pan.
Do not boil.
Remove from heat and add the vanilla bean to the syrup. Let steep for 20 minutes as the syrup cools.
Carefully remove vanilla pod from the warm syrup.
For a stronger vanilla flavor, you can scrape the bean clean and add to the berry mixture.
Pour berries into the pan and stir to combine.
Add a pinch of salt and the vodka, then heat until the rest of the sugar is dissolved, about two minutes.
Let cool for about 10 minutes.
Puree mixture with an immersion blender, or regular blender.
You can leave the mixture chunky or strain it through a fine mesh sieve. (NOTE: I strained mine twice to create a super smooth sorbet.)
Once the mix is the consistency you want, pour into a large bowl.
Cool completely in the refrigerator, three hours or overnight if possible.
Churn mixture according to your machines manufacturers directions for making sorbet.
Put sorbet into freezer-proof containers and freeze for at least two hours.