Blackberry Sorbet
- Total Time
- 18 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups sugar
- 2cups water
- 4cups blackberries
- 2 to 3tablespoons fresh lemon juice
- 2tablespoons black currant syrup
Nutritional analysis per serving (10 servings)
191 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 48 grams carbohydrates; 3 grams dietary fiber; 45 grams sugars; 1 gram protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir sugar and water together in a 2½-quart souffle dish. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, being sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
- Step 2
Remove from oven and uncover. Let cool. Refrigerate until cold, several hours or overnight.
- Step 3
Pass blackberries through a food mill fitted with the fine disk. Whisk in lemon juice, black currant syrup and sugar syrup. Refrigerate until cold.
- Step 4
Place in an ice-cream machine and freeze according to manufacturer's instructions.
Private Notes
Comments
I make a lot of sorbets, and this is one of the best recipes I've tried. I will definitely make again. For simplicity, I made the sugar syrup on the stovetop. I used Creme de Cassis (black currant liqueur) in place of black currant syrup. I had it in the house, and the addition of alcohol made the sorbet come out smooth and scoop-able.
August 2021. Excellent! Used finer mesh of food mill for Himalayan blackberries, ended up with 3 1/2 cups juice and pulp. Not sure how many berries I started with. Boiled 2 cups sugar, 2 cups water on the stovetop for about 10 minutes. Cooled. Heated Creme de Cassis in microwave to burn off some of the alcohol to not interfere with freezing. Used recommended amount of lemon juice, then added the juice of one lime after tasting. Very scoopable too. The lime added some extra punch.
I make a lot of sorbets, and this is one of the best recipes I've tried. I will definitely make again. For simplicity, I made the sugar syrup on the stovetop. I used Creme de Cassis (black currant liqueur) in place of black currant syrup. I had it in the house, and the addition of alcohol made the sorbet come out smooth and scoop-able.