Blackberry Sorbet

"Use juicy summer berries."
 
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photo by Bev I Am photo by Bev I Am
photo by Bev I Am
photo by Bev I Am photo by Bev I Am
photo by Bev I Am photo by Bev I Am
Ready In:
2hrs
Ingredients:
6
Yields:
3 cups
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ingredients

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directions

  • In a small saucepan, combine the water, corn syrup, and sugar; place pan over medium heat and stir until the sugar dissolves.
  • Increas the heat and boil without stirring for 1 minute.
  • Turn off the heat and let the mixture cool completely.
  • Place the sugar syrup, blackberries, lime juice, and liqueur in a blender; process until smooth.
  • If desired, pour the puree through a strainer to remove the seeds.
  • Cover and refrigerate until cold.
  • Stir the chilled berry puree, then freeze in batches (if necessary) in your ice cream maker following the manufacturer's instructions.
  • When finished, the sorbet will be soft but ready to eat.
  • For firmer sorbet, transfer mixture to a freezer container; freeze several hours.

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Reviews

  1. For me, this was a bit tart and the taste of the blackberries was quite subtle. I like a more intense fruit taste.
     
  2. Wow, amazing! I left the water out of this, so skipped the simple syrup step, and just processed the sugar with everything else. Substituted lemon for lime and port for the liqueur (only I used a LOT: 1/2 to 3/4 cup!). Absolutely delicious!
     
  3. This is really excellent sorbet! I added a couple TBSP more sugar to suit our personal taste and opted to use the blackberry liqueur. I love blackberries and am always looking for new ways to use them! Thank you so much for this recipe, NurseDi!
     
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