Total Time
Prep 1 hr
Cook 1 hr

Use juicy summer berries.

Ingredients Nutrition


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


Most Helpful

For me, this was a bit tart and the taste of the blackberries was quite subtle. I like a more intense fruit taste.

Jen in Victoria, BC August 07, 2013

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!

Maito October 12, 2007

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!

Bev May 28, 2007

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