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Blackberry Sorbet

Blackberry Sorbet


  • 1 1/2 pounds frozen unsweetened blackberries, thawed, juices reserved
  • 2 tablespoons fresh lemon juice

Recipe Preparation

  • Stir sugar and 1 cup water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.

  • Working in batches, puree blackberries with juices and cold syrup in blender until smooth. Strain into another large bowl; discard seeds. Stir in lemon juice.

  • Process berry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. DO AHEAD Can be made 1 week ahead. Keep frozen.

  • Using large spoon, scoop out flesh from watermelon, leaving rind intact and forming bowl (reserve melon for another use or serve alongside sorbet, if desired). Drain excess juice from watermelon bowl. Cover and chill watermelon bowl until cold.

  • Scoop sorbet into watermelon bowl. Garnish with fresh blackberries.

Recipe by Patricia Quintana,Reviews Section

Recipe Summary

  • 3 cups blackberry wine*
  • 1 cup sugar
  • ⅓ cup fresh lime juice
  • 1 cup fresh blackberries
  • 1 cup fresh blueberries
  • ½ cup fresh raspberries
  • 2 tablespoons sugar
  • 2 tablespoons blackberry wine
  • ½ teaspoon lime zest

Cook first 3 ingredients and 1 cup water in a small saucepan over medium heat, stirring occasionally, 3 minutes or just until sugar dissolves. Fill a large bowl with ice place saucepan in ice, and let stand, stirring wine mixture occasionally, until cold (about 1 hour).

Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker freeze according to manufacturer's instructions. (Instructions and times will vary.) Spoon sorbet into an airtight container cover and freeze at least 8 hours.

Combine blackberries and next 5 ingredients toss gently. Cover and chill up to 2 hours. Serve sorbet topped with berries.


Pour the sugar into a medium saucepan and add 100ml water. Place over a gentle heat and stir frequently to dissolve the sugar. Once dissolved bring to the boil then set aside.

Place the blackberries in a food processor and blitz until liquid. Push through a fine sieve to remove the seeds then stir through the sugar syrup. Transfer to the freezer for 20 mins until chilled.

Stir through the fromage frais and whisk with an electric hand mixer until smooth. Pour into an ice cream machine and churn until frozen or alternatively pour into a shallow container and transfer to the freezer. After approximately 45 mins beat the sorbet with an electric hand mixer to break down the ice crystals. Return to the freezer and repeat this process a further 2 times to ensure a smooth sorbet. Then leave to freeze.

  • 500g fresh summer fruits
  • juice and grated rind of 1 large orange
  • 2 - 3 tbsp orange liqueur such as Cointreau or Grand Marnier
  • 2 egg whites
  • 100g caster sugar

Place the fruit, orange rind and juice, liqueur and 175ml water in a food processor and blend until smooth. I like to leave to seeds in but you can sieve your mixture if you prefer.

If you have an ice cream machine, churn the mixture until it starts to freeze, alternatively pour into a rigid container and freeze, stirring every 30 minutes or so until ice crystals start to form and it feels slushy.

Whisk the egg whites until stiff then gradually add the sugar beating until firm and glossy. Fold the meringue into the freezing fruit mixture and continue to freeze and stir until completely frozen. If making in advance, transfer the mixture to the fridge 30 minutes before serving.

Blackberry and Port Sorbet

1) Add the berries, sugar, water and port to a blender and buzz until completely pureed.

2) Pour the puree through a strainer into a measuring cup. You should have roughly 3 cups of puree.

3) Stir in the lemon juice and salt to taste.

4) Cover the mixture and chill in fridge until cold, then churn in ice cream maker according to the manufacturer’s instructions.

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Blackberry Sorbet - Recipes

A few days shy of my birthday in early June I opened a large Amazon box and yipped with glee. I was now the proud owner of an ice cream maker! Leave it to my sister to pick out just the right gift. She later confessed that the gift was given with slightly selfish motives. She also has an ice cream maker but is a bit intimidated by the process so she gave me one in the hopes that I might make homemade frozen desserts seem more approachable.

Both June and July were very busy in our house so I had to wait a couple of months to put the ice cream maker into action. Fortunately my calendar freed up just as we began harvesting bushels of blackberries. In July sampled a pretty incredible raspberry sorbet made by Talenti that gets my mouth watering even weeks later. I was inspired to give our blackberries a chance to shine in a similar way.

As excited as I was to have the ice cream maker I was also a little intimidated by the process though I’m not really sure why. To make sure I got a handle on the basics I made sure the first batch used a tested recipe (something I should do more often). The recipe proved to be fairly simple, the hardest part was squishing the berries through a sieve.

After about 40 minutes of THE LOUDEST SMALL APPLIANCE MOTOR EVER I was delighted to remove the cover and find actual sorbet. It came out a deep fuchsia with a light pillowy texture. The texture stayed fluffy and scoopable even after a few days in the freezer. It was very very sweet but that helped us keep to small servings and enjoy the berry goodness for about a week.

Now that I have overcome my ice cream maker nerves I am looking forward to playing with more ways to make frozen treats at home – I’ll just let it churn outside to protect our ears.

Currant sorbet: Use 1 1/2 pounds fresh red or black currants, stems removed (4 1/4 cups). Bring currants and 1/2 cup water to a boil. Reduce heat, cover, and simmer until berries are soft, about 5 minutes. Puree mixture (do not add 1/3 cup water), and strain as above. Proceed using 1 to 1 1/4 cups simple syrup for red currants and 1 1/2 cups simple syrup for black.

Strawberry sorbet: Use 1 1/4 pounds strawberries, hulled (4 to 5 cups). Puree, and strain as above. Add 1 tablespoon fresh lemon juice along with 1 cup simple syrup.

No Churn Blackberry Sorbet Recipe

A fruity summer treat that will keep you cool! And best of all, this recipe only has 4 ingredients.

  • Author: Brittany Bly
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 4 servings 1 x
  • Category: dessert


  • 3 cups frozen blackberries (or substitute for blueberry, pineapple …)
  • 1/2 cup white sugar
  • 1 can sweetened condensed milk (can be substituted for 2/3 cup cream)
  • 1 teaspoon vanilla extract


  1. Add all your ingredients to a food processor and blend until smooth.
  2. Pour the blended ingredients in a shallow plasticware or glass pan and place in the freezer.
  3. Stir thoroughly every hour until blended.
  4. Then eat and enjoy!
  5. Top with cream, fresh berries, or add to seltzer for a unique treat!

Keywords: blackberry, no churn sorbet, blackberry sorbet, frozen dessert, summer dessert,

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Taylor Hart

Hiya! My name is Taylor Hart the creator of crochet taxidermy and blogger behind Nothing but a Pigeon. I'm a 30 something year old gal living in Austin, Texas with my wonderful husbear Matt and our little lovies Lucy and Sophie. We made the move to Austin in 2009. but I'm a Midwest girl at heart.

How to make homemade sorbet without an ice cream maker – Best Tips & Tricks

1. How to make sorbet without sugar

I have to say it, sugar is very important when it comes to homemade fruit sorbet because sugar syrup is not just responsible for the taste but also for the creamy texture.

But fear not, for I have a way. You can make sorbet without sugar by replacing it with raw honey, in which case, it will not be vegan anymore. If you want to keep it vegan use maple syrup as I did in these easy recipes.

As I said before, these sweeteners play an important role in its structure, they’re not just for taste.

If you want to make sorbet without sugar or any other sweetener, you can remove these from the recipe but you would have to serve it right away. Otherwise, if you freeze it, it will not be as creamy and the texture will get too icy.

This also depends on which types of fruits you’re using. If you’re making banana or mango sorbet, these fruits are very creamy so it will most likely keep a good texture.

But if you’re using watermelon or lemon, it won’t come out as rich and creamy, due to their lack of pectin and fiber and their high water content which will make them too icy. Moreover, they will melt very fast after scooping them.

And here’s another useful tip. Add a bit of vodka as this will prevent it from getting too icy and it will make it creamy.

Of course, it should go without saying, don’t serve it to the kids if you put vodka in it.

Now let’s move forward and see how to make sorbet without an ice cream maker

2. How to make sorbet without an ice cream maker

You’ve probably served it hundreds of time in the restaurants and thought that they use complicated machinery to make it. But making homemade sorbet without an ice cream maker just couldn’t be easier.

You can make it with any food processor or blender and there will be absolutely no difference in terms of taste and texture.

But bear in mind that you need to use frozen fruits instead of fresh fruit puree which is normally used when making it in an ice cream maker.

First, you’ll need to freeze fresh fruits, and then process them with a blender or food processor to turn them into a frozen puree. Next, you can serve it as it is, or freeze it for a more consistent texture.

3. What to serve with homemade sorbet

Homemade fruit sorbet is a light dessert that can be served after any meal. Really, just name one food that wouldn’t go well with it.

And how you pair your food with it is all up to your taste, I guess. For instance, I love having a lemon sorbet after fatty meals like creamy chicken and mushrooms . And if you add a bit of vodka, it will be great as a digestive too.

For dessert, you can serve your homemade fruit sorbet with fresh fruits, like raspberries and a tablespoon of jam. Also, it goes great with raspberry brownies or chocolate muffins .

I usually have it with banana and granola, or with a drizzle of melted chocolate, and really, you have got to try this too.

That was it for today, my dear foodies. By now, I’m sure you know how to make sorbet without an ice cream maker so let’s jump right in, and make these 4 easy sorbet recipes.

Oh, and don’t forget. If you like this easy sorbet recipe video and want to see more like it, please Subscribe to my YouTube Channel .

Watch the video: DAY 53 - Blackberry Sorbet in Trier Germany