Blackberry Tarragon Sorbet – a delicious recipe with blackberries, water, lemons, sugar, tarragon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the blackberries, water, lemon juice and zest, sugar and tarragon in a large saucepan over medium heat, stirring gently. Allow to come to a gentle boil and reduce the heat to a simmer. Cook for 30 minutes, or until the sugar is completely dissolved, the tarragon is wilted and dark, and the fruit has collapsed completely. Stir and let stand off the burner for 15 minutes.
2
Strain through a fine-mesh strainer, pressing the fruit and rubbing it against the strainer. Discard the seeds, excess pulp and tarragon. Pour the liquid into a container, cover and refrigerate for at least 8 hours, or until completely chilled.
3
Place the chilled mixture into an ice cream maker and follow the maufacturer's instructions. Place the spun mixture into a container, cover, and freeze until solid. Serve chilled!
4
Note: The sorbet will keep in the freezer for about 3 weeks.
146
kcal
Calories
38
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 5 ingredients. The key ingredients include: 7 cups fresh or frozen blackberries, 1/2 cup water or unsweetened blackberry or blueberry juice, Juice and zest of 2 lemons, preferably Meyer lemons, 2/3 cup granulated sugar, and more.
Yes, Blackberry Tarragon 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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