Lime Sorbet with Blackberry Sauce

Day 1

Sorbet

• Dissolve the sugar in water in a small pot over medium heat, about 7 minutes.
• While the sugar water mixture (simple syrup) is cooling, juice the limes. I have a handy dandy citrus press that works really well.
• When the juice is cooled (about an hour), add the juice to the simple syrup and put in fridge overnight.

Blackberry sauce

• Heat blackberries in a small pot over medium heat.
• Add sugar and water.
• Cover and cook, stirring and crushing the blackberries as you go, for about 30 minutes.

Day 2

• Add the sorbet mixture to you ice cream maker and let it do its job.
• (I like my sorbet to be hard, so I always put it in the freezer overnight after making in the machine, but you can eat it now if you'd like).

Graham Cracker Crumbs

• Add the graham crackers to a blender/food processor and buzz until fine dust.
• Add the melted butter and buzz again to make a sand-like mixture.
• Lay out the mixture on a baking dish and bake at 350 for 10 minutes.

To Serve

• Swirl your caramel sauce on the plate. I like trying to make a design with it! Spread some of the graham cracker crumbs on the plate, add a scoop of the lime sorbet and then drizzle with the blackberry sauce