Blackberry Sorbet
Ingredients
- 1 1/2 cups water
- 1 cup sugar
- 3 cups fresh blackberries
- 3 Tbs. fresh lemon juice (from 1 lemon)
Directions
In a heavy saucepan over medium-high heat, combine the water and sugar. Bring to a boil and cook, stirring occasionally, until the sugar dissolves and the syrup is clear, about 1 minute.Add the blackberries to the syrup and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring constantly, until the berries are soft and beginning to dissolve, about 2 minutes.
Strain the berries through a fine-mesh sieve into a bowl, pressing on the berries with the back of a large spoon. Discard the blackberry pulp and seeds.
Add the lemon juice to the blackberry syrup and stir to combine. You should have about 1 1/2 cups liquid. Cover and refrigerate until chilled, at least 3 hours or up to 8 hours.
Pour the blackberry syrup into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to a freezer-safe container and freeze until firm, at least 2 hours or up to 3 days, before serving. Makes about 1 pint.
Note: This sorbet does not harden as much as some sorbets because of the high sugar content from the berries, which inhibits hard freezing. It is meant to be enjoyed as a soft sorbet.
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Rated 5 out of
5
by
Marmee11 from
Blackberry Sorbet our Summer favorite!
This recipe is so easy and the results exceed the efforts. We thought blackberries and Summer were for jams and cobblers. I think we were wrong, blackberry sorbet is our favorite use for summer blackberries.
Date published: 2020-05-23
Rated 5 out of
5
by
HappyBaker8 from
Wonderful Flavor and Color!
I have now made this Blackberry Sorbet about 5 different times and it was great each time! Great flavor and texture. Very simple to make and freeze in my sorbet (ice cream) maker.. Yum!
Date published: 2019-06-19