Blackberry Mint Fruit Ice
2007-08-12 Chris Shenton

We can find 14 ounce bags of frozen fruit pulp from Columbia in our
local Korean grocery; it's just pure pulp, in a variety of flavors.
McGee's book (and various online sites) lists proportions of fruit,
sugar, lemon, and water for hard ices, soft ices, and fruit ices.  I'm
aiming for the latter here.  Here are proportions I gathered from the
net while creating this.

Style			Blackberry	Sugar	Lemon	Water
---------------		--------------	-------	------	-----------
Hard ice		1 C		7 T	2 T	3/4 C
Soft ice		1 C		12 T	2 T	1/2 C
Medium Sweet fruit ice	1 3/4 C		3/8 C	0	to make 2 C
Sweet fruit ice		1 1/2 C		11/16 C	0	to make 2 C


I had mint in the garden and thought it would be a nice complement;
we've made grapefruit rosemary sorbet in the past and it was excellent.

3/8	cup	Sugar
1/4	cup	Mint leaves, fresh, chopped
1/4	tsp	Kosher Salt
1/2	cup	Water
14	ounce	Blackberry pulp, frozen (1 2/3 C)

Grind the Sugar, Mint and Salt in a coffee grinder.
Boil with Water until Sugar dissolved.
Strain and add to Blackberry pulp.
Chill well.
Process in icecream maker for 20 minutes.
Put in a tub, top with plastic film, freeze overnight.