Blackberry Sorbet | @naturallyella

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!)

Blackberry Sorbet | @naturallyella

Blackberry Sorbet

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 6 to 8 servings


  • 4 cups (560 g) blackberries
  • 21⁄2 cups (600 ml) water
  • 2 tablespoons (30 ml) lemon juice
  • 1⁄2 to 1 cup (100 to 200g) cane sugar


  1. 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.
  2. 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.
  3. 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.