Blackberry-Ginger Sorbet

• 1 cup [240 ml] hot water
• ¼ cup [50 g<

Set a fine-mesh sieve over a medium bowl.

In a small saucepan over medium-low heat, simmer the water, ginger, and sugar until the sugar has dissolved completely, about 3 minutes. Transfer to a blender and purée until smooth. Be careful; it’s hot and will expand when blended, so process in small batches. Strain through the sieve and let cool to room temperature, or refrigerate until you