Blackberry Sorbet
This homemade blackberry sorbet is a delightful and refreshing frozen treat made with ripe blackberries, sugar, and lemon juice. Simple to prepare with minimal ingredients, it’s a vegan and dairy-free dessert that’s perfect for any occasion. This sorbet has a smooth texture, vibrant color, and a sweet-tart flavor that captures the essence of summer in every bite.
Equipment
- Blender/Food Processor – 1
- Saucepan (1)
- Measuring Cups & Spoons: 1 set
- Airtight Container – 1 (for storing sorbet)
- Ice Cream Maker (optional) – 1 (if using)
Ingredients
- 2 cups fresh blackberries or frozen
- 3/4 cup sugar
- 1 tablespoon lemon juice freshly squeezed
- 1/2 cup water
- Optional: Fresh mint leaves or additional berries for garnish
Instructions
Prepare the Blackberries:
- Wash the fresh blackberries thoroughly (or thaw the frozen ones slightly). Remove any stems or leaves.
Blend the Blackberries:
- Place the blackberries in a blender or food processor and blend until smooth. If you want a seed-free sorbet, strain the mixture to remove the seeds.
Make the Simple Syrup:
- In a saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar is fully dissolved. Allow it to cool to room temperature.
Combine Puree and Syrup:
- Once the syrup is cool, add it to the blackberry puree. Stir in the lemon juice. Mix well to combine.
Freeze the Sorbet:
- If you have an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions until smooth and frozen.If you don’t have an ice cream maker, pour the mixture into a shallow dish, cover, and freeze. Stir every 30 minutes with a fork until the sorbet has a smooth texture and is firm.
Serve and Enjoy:
- Once the sorbet is frozen, scoop it into bowls or glasses. Garnish with fresh mint or extra berries if desired. Serve immediately or store in an airtight container in the freezer.
Notes
- For a creamier texture, add a small amount of alcohol (like vodka) to the mixture to lower the freezing point.
- If you prefer a less sweet sorbet, reduce the sugar to taste.
- You can use a mixture of berries (like raspberries or strawberries) to change the flavor while keeping the same basic recipe.
- Store any leftovers in an airtight container in the freezer for up to one week. Let the sorbet sit out for a few minutes before serving to soften it for easier scooping.