Blackberry And Raspberry Sorbet – a delicious recipe with blackberries, raspberries, water, sugar, lemon juice, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place blackberries, raspberries and half the water into large pan; bring to boil, reduce heat; simmer gently for 3 minutes, or until pulpy; strain through some cheesecloth; return strained mixture to pan; add remaining water.
2
Add the sugar and lemon juice and stir over low heat until the sugar dissolves; remove from heat and allow to cool.
3
Pour mixture into freezer trays and freeze until sorbet is a slushy consistency.
4
Using electric mixer, beat egg whites until stiff peaks form; using a metal spoon, fold egg whites into berry mixture; freeze, stirring occasionally to ensure egg whites are evenly distributed.
5
May be served in scoops or scraped; garnish with finely shredded fresh mint leaves and lemon zest.
369
kcal
Calories
5
g
Fat
78
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 cups blackberries or 6 cups black currants (fresh or frozen), 2 cups raspberries (fresh or frozen), 2 cups water, 1 1/2 cups sugar, and more.
Yes, Blackberry And Raspberry Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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