Blackberry sorbet
- Published: 31 Oct 17
- Updated: 18 Mar 24
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.
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Serves 6-8
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Hands-on time 15 min, plus cooling and overnight freezing
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Ingredients
- 250g caster sugar
- 400g blackberries
- Juice of ½ lemon
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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.
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- Recipe from August 2017 Issue
Nutrition
For 8
Nutrition: per serving
- Calories
- 141kcals
- Fat
- 0.1g (no saturated)
- Protein
- 0.4g
- Carbohydrates
- 33.7g (33.7g sugars)
- Fibre
- 2.1g
- Salt
- trace
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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