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+ servings
a glass bowl with two scoops of blackberry sorbet
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4.74 from 19 reviews

Blackberry Sorbet

Eileen Gray
Blackberry Sorbet is made with fresh berries and just enough sugar to highlight the pure berry flavor. It's beautiful in it's simplicity and it's simply beautiful.
Prep Time20 minutes
Bake Time30 minutes
Freeze Time8 hours
Total Time8 hours 50 minutes
Servings:12 servings

Ingredients

  • 16 oz blackberries (3 cups)
  • 4 oz water (½ cup)
  • 4 oz granulated sugar (½ cup)
  • teaspoon table salt

Instructions

  • If using frozen berries, they should be defrosted. Puree 16 oz blackberries with 4 oz water.
  • Strain the puree through a fine sieve to remove the seeds. You should have about 2 ¼ cups of puree.
  • Add 4 oz granulated sugar and ⅛ teaspoon table salt and stir until the sugar is melted. Taste the puree and add up to another ¼ cup of sugar if needed.
  • Refrigerate until the mix is very cold, at least 3-4 hours or overnight.
  • Run in your ice cream machine according to the manufacturer's directions. (See Note)
  • Pack into a plastic container, cover the surface with plastic wrap, cover and freeze overnight

Notes

If you don't have an ice cream maker you can turn the mix into a granita. Pour the mix into a flat metal pan, like a 13x9 brownie pan. Place the pan in the freezer for 30 minutes. Use a fork to stir the mixture and scrape any ice that formed around the edges of the mix. Repeat every 30 minutes for 3-4 hours until you have a fluffy, scoopable texture made up of small ice crystals.

Nutrition

Serving: 1serving | Calories: 53kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 25mg | Potassium: 61mg | Fiber: 2g | Sugar: 11g | Vitamin A: 81IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 0.2mg