Blackberry Sorbet Recipe
This Blackberry Sorbet is a refreshing, dairy-free frozen treat made with fresh blackberries, sweetener, lemon juice, and water. The mixture is blended until smooth, strained for a silky texture, and then frozen—either with an ice cream maker or by stirring periodically in the freezer. The result is a vibrant, fruity sorbet that’s naturally sweet, slightly tart, and perfect for warm days or as a light dessert. Serve with fresh berries or mint for an extra touch of elegance! 🍇🍧
Equipment
- Blender or Food Processor – To puree the blackberries into a smooth mixture.
- Fine Mesh Strainer (Optional) – To remove blackberry seeds for a smoother texture.
- Mixing Bowl – For chilling the mixture before freezing.
- Ice Cream Maker (Optional) – For faster and smoother sorbet texture.
- Shallow Freezer-Safe Container – If freezing without an ice cream maker, a wide dish helps sorbet freeze evenly.
- Spatula or Spoon – For stirring and scraping the mixture while freezing.
- Measuring Cups and Spoons – To ensure accurate ingredient amounts.
- Airtight Container with Lid – For storing the sorbet in the freezer.
- Ice Cream Scoop – For easy serving.
Ingredients
- 2 cups fresh or frozen blackberries
- ½ cup granulated sugar, honey, or maple syrup (adjust to taste)
- 1 tablespoon fresh lemon juice
- ¼ cup water
- 1 tablespoon vodka or Chambord (optional) – Helps prevent the sorbet from freezing too hard
Instructions
- Step 1: Prepare the BlackberriesRinse 2 cups of blackberries under cold water and pat them dry.If using frozen blackberries, let them thaw slightly for easier blending
- Step 2: Blend the IngredientsIn a blender or food processor, combine blackberries, ½ cup sweetener (sugar, honey, or maple syrup), 1 tablespoon lemon juice, and ¼ cup water.Blend until smooth, about 30–60 seconds.
- Step 3: Strain for a Smooth Texture (Optional)Pour the mixture through a fine mesh strainer into a bowl, pressing with a spoon to remove seeds.Discard the leftover seeds and pulp.
- Step 4: Chill and FreezeCover and refrigerate for 1–2 hours to enhance the flavor.With an Ice Cream Maker: Pour the chilled mixture into an ice cream maker and churn for 20–25 minutes, then freeze for 2–4 hours.Without an Ice Cream Maker: Pour into a shallow container, freeze, and stir every 30 minutes for 3–4 hours until smooth.
- Step 5: Serve and EnjoyLet the sorbet sit at room temperature for 5 minutes if too firm.Scoop into bowls or cones and garnish with fresh blackberries or mint.
Notes
Adjust Sweetness: Taste the mixture before freezing and add more sweetener if needed. Keep in mind that sorbet tastes less sweet once frozen.
Straining is Optional: If you prefer a smoother texture, strain the mixture to remove blackberry seeds. If you like a more rustic sorbet, you can skip this step.
Alcohol for Texture: Adding 1 tablespoon of vodka or Chambord helps keep the sorbet from freezing too hard, making it easier to scoop. It’s optional but recommended.
Storage Tips: Store in an airtight container in the freezer for up to 1–2 weeks. Cover the surface with plastic wrap or parchment paper before sealing to prevent ice crystals.
Serving Tip: If the sorbet is too firm, let it sit at room temperature for 5 minutes before scooping.