In a blender, whirl blackberries until puréed. Pour through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups purée. Discard solids. Whisk tea and sugar into purée. Cover and chill until cold, at least 3 hours or up to 1 day.
Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer’s instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.
Nutritional analysis per 1/2 cup.
Quest for Quality
Cafe Virtuoso strives to procure, roast and deliver the best quality coffee in San Diego. Our coffees are Certified Organic, Fair Trade and otherwise produced and purchased in a sustainable manner. We provide our wholesale customers with unparalleled service and our retail customers with a cup of coffee that we are proud to have compared to any other.