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!)
PrintBlackberry Sorbet
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 6 to 8 servings 1x
Ingredients
- 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
Instructions
- 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.
Rachel Marie says
This looks so amazing! I love sorbet!
aida mollenkamp says
This sounds delightful, Erin! Now I'm off to go search out some blackberries! 🙂
Cassie says
This looks amazing! I'll definitely try this and replace the sugar with some Stevia and maple extract!
Lauren says
Wow this sounds so easy - I've never tried to make ice-cream so I'll start off with the sorbets!
Lauren x
Anna says
it's getting really hot here, in bcn, so this is the perfect recipe 🙂
SAUL says
Oh wow, this looks incredible!
Ewelina says
I love how easy sorbets are to make! And so much nicer than the store bought ones 🙂
Ewelina xx
★★★★★
Sabrina - A Spoonful of Photography says
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! 🙂
Kasey says
Absolutely gorgeous, Erin! I love making sorbets in the summertime -- the flavor combinations are incredible and nothing tastes as good as summer fruit!
Anca says
Looks so good. I like sorbet a lot, it's so refreshing.
Medeja says
Amazing color! And I imagine taste too 🙂
Gemma Carey says
This looks so delicious! Perfect for summer and I love sorbet so much!
Sarah | Broma Bakery says
Absolutely stunning. There's something about that rich + dark fruit color that makes my mouth water.
Barbara (BarbB) says
This looks amazing. I will definitely try this. I haven't made ice creams or sorbets so this will be my first venture.
Kimberly/TheLittlePlantation says
LOVE the colour!
Olga says
Great! Thank you for recipe!
kawwell says
I made this today and it was totally delicious! Thanks 🙂
Lissa says
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.
★★★★★
Sal @ The Fit Foodie says
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
★★★★
thenesslife says
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.
Gadi says
1. Can I replace sugar with Splenda
.2 Replacing blackberries with apricot,strawberries, nectarins, peaches or raspberries will give good results?
Thanks
erin says
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!
Kati says
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 🙂
Cynthia says
Just went out into garden and picked fresh blackberries. I will be making this today for dessert this evening. Thank you!
Hannah says
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!
margaret says
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!!!
margaret says
Rather RECIPE!!!
Bruce Harrington says
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!
Beth says
Delicious but a bit too sweet. Decrease sugar and water content to get a smoother and sharper taste
★★★★
Anonymous says
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
Erin Alderson says
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?