Blackberry-Black Tea Sorbet – a delicious recipe with blackberries, darjeeling tea, sugar, lemon juice, ginger, edible flower. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Wash blackberries well in a strainer, removing all traces of dirt and grit. Remove any stems or caps. Drain.
2
In a blender, whirl blackberries until pureed.
3
[Optional step and original to recipe (NOTE: *I skipped this part*): Pour the pureed blackberries through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups puree. Discard solids.].
4
Whisk tea, sugar, lemon juice and ginger together into the blackberry puree. Cover and chill until cold, at least 3 hours or up to 1 day.
5
Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn.
6
Transfer sorbet to an airtight container and freeze until firm, at least 3 hours.
7
If desired, garnish each serving with a flower/flowering herb (non-toxic ones of course.), mint leaves, etc.
264
kcal
Calories
68
g
Carbs
1
g
Protein
CarbsProtein
* 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 7 ingredients. The key ingredients include: 1 1/2 lbs rinsed blackberries, 2 cups brewed darjeeling tea (I used Stash Earl Grey Double Bergamot) or 2 cups brewed black assam tea, cooled (I used Stash Earl Grey Double Bergamot), 1 1/4 cups sugar, 2 tablespoons fresh lemon juice, and more.
Yes, Blackberry-Black Tea 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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