Blackberry Sorbet

Blackberry Sorbet

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Prep Time: 15 minutes
Cook Time: 3 minutes
Servings: 4
Blackberries and other berry varieties are fragile and must be handled with care. Rinse them gently under cool water, discarding any that show signs of spoiling. Do not allow the berries to soak in the water for any amount of time, or they will absorb moisture and turn mushy. Spread the berries in a single layer on a double thickness of paper towels to drain. Boysenberries and loganberries are blackberry hybrids that can also be used for this sorbet. If you decide to substitute raspberries for the blackberries, handle them even more gently.


  • 1 1/2 cups water
  • 1 cup sugar
  • 3 cups fresh blackberries
  • 3 Tbs. fresh lemon juice (from 1 lemon)


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.
Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).
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