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As much as I love homemade ice cream, 9 times out of 10, I don't have the patience to follow the recipe to the end. There always feels like more ingredients than I need (I think it's the eggs for the custard base) and I always wait until I want ice cream to actually make ice cream (never satisfying). When I hit these situations, I turn to sorbet- a little less cook time which means faster turnaround to the table.
This recipe is a riff on my sorbet recipe from The Easy Vegetarian Cookbook. Minimal ingredients while showcasing fresh fruit (can't get any better than this!) I usually make this with cane sugar but you could also easily make it with honey/maple syrup (I just found the taste to be a bit overwhelming for the fruit). For this specific recipe, I've also been known to switch up the berries based on what I have on hand. A combination of raspberries, blackberries, and blueberries is pretty awesome (or M prefers when I just make it using raspberries as well!)
- 4 cups (560 g) blackberries
- 2 ½ cups (600 ml) water
- 2 tablespoons lemon juice
- ½ - 1 cup (100-200 g) cane sugar
Rinse the blackberries, then combine in a blender with the water and lemon juice. Purée until smooth, then press the mixture through a sieve to grab the seeds.
In a saucepan, whisk together the blackberry juice and sugar. Bring to a boil and reduce to a simmer. Let cook for 1 to 2 minutes, until the sugar is fully dissolved. Remove from the heat, transfer to a container, and place in the refrigerator to chill completely.
Freeze the sorbet mixture according to your ice cream maker’s directions, or, if not using an ice cream maker, place the mixture in a shallow pan and freeze. Once frozen, break into pieces and purée in a blender or food processor until creamy.
Sugar level: you most likely know yourself and whether or not you like sweet or slightly sweet things. If you tend to like your things just slightly sweet, start with 1/4 cup of the sugar and work your way up. You can always taste the mixture before freezing.
Prep Time: 15 minutes minutes
Cook Time :5 minutes minutes
This looks so amazing! I love sorbet!
This sounds delightful, Erin! Now I'm off to go search out some blackberries! 🙂
This looks amazing! I'll definitely try this and replace the sugar with some Stevia and maple extract!
Wow this sounds so easy - I've never tried to make ice-cream so I'll start off with the sorbets!
Lauren x
it's getting really hot here, in bcn, so this is the perfect recipe 🙂
Oh wow, this looks incredible!
I love how easy sorbets are to make! And so much nicer than the store bought ones 🙂
Ewelina xx
So this is apparently the THIRD blackberry recipe popping up in my Feedly feed... And oh my, what a beauty! Can't wait to taste test it, even though raspberries and strawberries have to dress themselves up as blackberries for me right now.. until the latter ones are in season again soon! Thanks for sharing! 🙂
Absolutely gorgeous, Erin! I love making sorbets in the summertime -- the flavor combinations are incredible and nothing tastes as good as summer fruit!
Looks so good. I like sorbet a lot, it's so refreshing.
Amazing color! And I imagine taste too 🙂
This looks so delicious! Perfect for summer and I love sorbet so much!
Absolutely stunning. There's something about that rich + dark fruit color that makes my mouth water.
This looks amazing. I will definitely try this. I haven't made ice creams or sorbets so this will be my first venture.
LOVE the colour!
Great! Thank you for recipe!
I made this today and it was totally delicious! Thanks 🙂
Thank you for your recipe, Erin. I like the idea of making a simple blackberry sorbet that has simple strait forward ingredients. It looks very easy to make. I will have to give this one a try.
Oh I miss blackberries SO much here in Aus. There just not the same as in the UK and are so rarely in season they're impossible to get hold of! Might have to make this with blueberries instead. x
Oh wow this looks fantastic, I have been looking for a nutritious frozen desert for these warm evenings and I will definitely be having a go at making this. Thanks for sharing.
1. Can I replace sugar with Splenda
.2 Replacing blackberries with apricot,strawberries, nectarins, peaches or raspberries will give good results?
Thanks
I don't use artificial sweeteners, so I'm really not sure what the result would be. I think it would be okay, but you might want to change the amounts up. And Yes, but peel the stone fruit!
I made this yesterday and it is AMAZING! I can't believe how sweet and rich it is, it's just fruit. I can't wait to try this with other fruits. My new favorite treat 🙂
Just went out into garden and picked fresh blackberries. I will be making this today for dessert this evening. Thank you!
Found this yesterday and made it today with 1/3 c maple syrup instead of sugar - I have no ice cream maker, so the sugar would come out grainy. I can't wait to try it tomorrow night with chocolate jimmies. As a kid, my fav dessert at Friendly's was blackberry ice cream with tons of jimmies on top. Now I've got my non dairy fix, thanks!
This is an incredible recipe! I didn't follow precisely, but the gist of this recipe is spot on!!! I bought twelve 6oz packages of blackberries (FOR ONLY $00.88 per package - received over $37 back on the discounted blackberries!!!). Came home and made this sorbet and it's entirely delightful!! Turned out FIVE quarts!!!! That was a lot of sieving, which was expected, and the receipt was EASY!!! Thank you so very much Erin! In never previously having made any sorbet, I will definitely use this recipe as a guideline for future sorbets!!! I've always loved sorbets as they contain zero fat, are delightful and refreshing. Thank you again, Erin!!!
Rather RECIPE!!!
Made this last night, using fresh Oregon marionberries. Instead of sugar I used 2/3 cup agave syrup, and reduced the water to 2 cups. No cooking! Made up and let it freeze overnight. This morning, removed from freezer and let thaw for 15 minutes to soften a little. Blended in the Vitamix to reduce the ice crystals, then back in the freezer. Fabulous flavor!
Delicious but a bit too sweet. Decrease sugar and water content to get a smoother and sharper taste
It didn’t make sorbet, it made a liquid smoothie deal.Instead of wasting your whole day on this you might as well drink it when you first blend everything
Curious- you can pretty much put any liquid into an ice cream machine and come out with something that has a thicker texture. Which ice cream machine do you have? If it was a frozen bowl version, was it fully frozen?
The recipe has problems . . . the amount of water is expressed incorrectly when looking at the quantity in cups. The metric expression appears to be correct and I kick myself for not double checking. My result was a pale, flavorless sorbet which is essentially a throw away. Very disappointing!
Yikes- it appears the formatting on the recipe became incorrect in an update, so apologies for the confusion. I'm slowly working my way through all the recipes again but unfortunately hadn't made it this far back. The recipe has been updated now, however.