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“You want a strong black tea for this recipe: Darjeeling, assam, etc. but if you don't have those specific teas, Earl Grey (fyi: Earl Grey does contain assam tea) will work, too. My additions to the sorbet were the lemon juice and ginger. If you don't like ginger it's okay to omit. Easy! From”
5 cups

Ingredients Nutrition

  • 1 12 lbs rinsed blackberries
  • 2 cups brewed darjeeling tea (I used Stash Earl Grey Double Bergamot) or 2 cups brewed black assam tea, cooled (I used Stash Earl Grey Double Bergamot)
  • 1 14 cups sugar
  • 2 tablespoons fresh lemon juice
  • 1 -2 teaspoon fresh grated ginger (not dried ginger)
  • Garnish
  • any fresh edible flower, flowering herbs, mint leaves, lemon verbena, etc


  1. Wash blackberries well in a strainer, removing all traces of dirt and grit. Remove any stems or caps. Drain.
  2. In a blender, whirl blackberries until puréed.
  3. [Optional step and original to recipe (NOTE: *I skipped this part*): Pour the pureed blackberries 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.].
  4. Whisk tea, sugar, lemon juice and ginger together into the blackberry purée. Cover and chill until cold, at least 3 hours or up to 1 day.
  5. 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.
  6. Transfer sorbet to an airtight container and freeze until firm, at least 3 hours.
  7. If desired, garnish each serving with a flower/flowering herb (non-toxic ones of course.), mint leaves, etc.
  8. Prep time does not include chilling.

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