Blackberry sorbet
- Easy
- August 2017
- Serves 6-8
- Hands-on time 15 min, plus cooling and overnight freezing
If you haven’t already fallen in love with the gorgeous purple hues of this blackberry sorbet, just wait until you taste it!
Cool down with more heatwave recipes.
- Calories
- 141kcals
- Fat
- 0.1g (no saturated)
- Protein
- 0.4g
- Carbohydrates
- 33.7g (33.7g sugars)
- Fibre
- 2.1g
- Salt
- trace
For 8
Ingredients
- 250g caster sugar
- 400g blackberries
- Juice of ½ lemon
Method
- Put the sugar in a pan with 250ml water and bring to a simmer, stirring occasionally, until all the sugar has dissolved. Set aside to cool completely.
- Put the blackberries and lemon juice in a small food processor or blender and whizz to a purée (or whizz with a stick blender in a jug), then push through a fine sieve into a mixing bowl using the back of a spoon (discard the seeds). Add the cooled syrup and mix until combined. Churn in an ice cream machine until smooth; freeze overnight until solid.
delicious. tips
Use defrosted frozen blackberries if you can’t find fresh. Take the sorbet out of the freezer 5-10 minutes before scooping.
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