Wild Blackberry Sorbet – a delicious recipe with using, Place, water, coconut nectar, sugar, wild blackberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the water, coconut nectar (or honey), and granulated sugar in a small sauce pan. Place over medium heat and stir until the sugar dissolves. Raise the heat and boil without stirring for 1 minute.
2
Turn off the heat and let the mixture cool completely.
3
Place the cooled mixture, blackberries, lime juice, and liqueur in a blender. Process until the mixture is smooth. This will take about 30 seconds.
4
Pour the puree through a strainer to remove the seeds - or your personal choice. I don't strain the little seeds.
5
Chill until cold (about 1/2 hour).
6
Turn the machine ON, pour blackberry mixture into freezer bowl and mix until thickened, about 25 - 30 minutes.
7
The sorbet will have a soft texture.
8
Cover and place the freezer bowl in the freezer or transfer the sorbet to an airtight container and freeze until firm.
111
kcal
Calories
29
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 9 ingredients. The key ingredients include: Instructions using a Cuisinart Yogurt-Ice Cream & Sorbet Maker, Place the freezer bowl in the freezer overnight, 1/2 cup water, 1/4 cup coconut nectar or honey, and more.
Yes, Wild 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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