- 4 cups blackberries
- 1 cup water
- 2/3 cup sugar
- 2 tablespoon rosewater
- 2 teaspoon fresh lemon juice
- 3 tablespoon candied ginger, finely chopped
- 4 ripe peaches, halved
- 2 tablespoon olive oil
Puree rinsed blackberries with water, rosewater, and sugar until smooth.
Pour blackberry puree through a fine sieve to remove seeds.
Stir lemon juice into blackberry puree and then chill mixture down to 45°F.
Pour sorbet batter into your ice cream maker, adding ginger pieces just before it's done churning. Using a rubber spatula, scrape the sorbet into an airtight container and freeze 4-6 hours.
When sorbet is ready, fire up your grill and brush peach halves with olive oil. Place peaches on grill cut side down and cook until warmed through, about 4 minutes.
Plate sorbet and peaches together and enjoy.