From the Kitchen Window column

Sorbet is one of the easiest and most delicious desserts to make, and this one is elevated by spooning maple-syrup-infused blackberry jam compote over the top. Since you used lemon juice when making your blackberry jam, the hint of lemon in the compote ties in nicely to the lemony flavor of the sorbet. Try serving this with ginger cookies for an extra punch. You may use regular lemons if Meyers aren't available.

Makes 2 pints, or about 5 cups, sorbet

1 3/4 cups water

1 cup sugar

1 cup honey

2 cups freshly squeezed lemon juice (about 8 Meyer lemons)

1 to 2 tablespoons freshly grated lemon zest

In a small saucepan over medium heat, combine the water, sugar and honey. Bring to a boil and boil for about 1 minute, or until sugar dissolves. Remove from heat and cool. Stir in the lemon juice and lemon zest and pour into the bowl of an ice cream maker. Freeze according to manufacturer instructions.

When sorbet is frozen (it will be soft), transfer to a storage container and cover tightly. Freeze until ready to serve.

To make without an ice cream maker, transfer the lemon mixture to a 13-by-9-inch metal baking pan and freeze until firm (about 3 hours), stirring with a fork every half hour or so.

Blackberry Compote

1 cup blackberry jam

2 teaspoons maple syrup

1 tablespoon cornstarch

In a small saucepan over medium heat, combine the jam and maple syrup, stirring to combine well. Whisk in the cornstarch until it is dissolved. Cook over medium heat until the jam is slightly firm and remove from heat.

To serve, pour over scoops of lemon sorbet. [Copyright 2011 National Public Radio]