Blackberry Sorbet

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READY IN: 9hrs 20mins
Recipe by Kay D.

from Edible Upcountry magazine. I make this every year when blackberries are in season.

Ingredients Nutrition

Directions

  1. Stir sugar and water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until cold, about 3 hours.
  2. Puree blackberries with juices and cold syrup to taste in blender until smooth. Strain through fine-meshed sieve into another large bowl; discard seeds. Stir in lemon juice or Limoncello. (The addition of a little alcohol keeps the sorbet's texture scoopable in the freezer.).
  3. Process berry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours.
  4. Cane be made 1 week ahead.

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