Blackberry Sorbet – a delicious recipe with sugar, water, blackberries, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
196
kcal
Calories
51
g
Carbs
Carbs
* 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 4 ingredients. The key ingredients include: 1 cup sugar, 1 cup water, 2 lbs blackberries or 7 cups blackberries, 2 tablespoons limoncello or 2 tablespoons fresh lemon juice.
Yes, Blackberry 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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