Only at the height of summer can you take plump, juicy blackberries bursting, a touch of sugar, and a dash of water to make blackberry sorbet! It’s like nature’s way of giving you a big, refreshing hug!
Blackberry sorbet is a delicious way to enjoy the health benefits of blackberries. Blackberries are rich in antioxidants, vitamins, and fiber, which are essential for maintaining good health. Sorbet is also a great way to cool down on a hot day! Blackberry sorbet is a great dessert for people who are lactose intolerant or allergic to dairy products, and it is also a good option for vegans and vegetarians.
You don’t need an ice cream maker to make this easy dessert; just a blender or food processor and freezer would do. However, an ice cream machine does the trick if you prefer a smooth sorbet.
Homemade Sorbet is fruit puree mixed with sugar and water or fruit juice mixed with sugar, without eggs, milk, or cream. It can contain a lot of sugar if you get it in ice cream shops or grocery stores, but when you make it at home, you can control the amount of sugar for a healthier version.
When it comes to making blackberry sorbet, there are a few key ingredients that you’ll need to have on hand. Here’s a breakdown of the main ingredients, as well as some optional additions that can help take your sorbet to the next level.
Blackberries: Of course, the star of the show is the blackberries themselves. Fresh blackberries should be used if they’re in season or frozen if you have them.
Fresh Lemon juice: Fresh lemon juice is added to the sorbet to help balance out the sweetness of the blackberries.
Sugar: To sweeten the sorbet, you’ll need sugar. This can be adjusted depending on how sweet you like your sorbet.
Water: Water is used to create a simple syrup that helps sweeten and thicken the sorbet.
Honey: If you’re looking for a natural sweetener, honey is a great option. You can use it in place of some or all of the sugar in the recipe.
Lime: Lime juice can be used in place of or in addition to the lemon juice to add a slightly different flavor profile to the sorbet.
Salt: A pinch of salt can be added to the sorbet to help bring out the flavors of the blackberries and balance out the sweetness.
Overall, the ingredients for blackberry sorbet are simple and easy to find. With just a few key additions, you can customize the recipe to your liking and create a delicious dessert that’s perfect for summer.
It only takes a few simple steps for this great recipe:
No cooking required!!
First things first, give those blackberries a good rinse under cool water. Pat them dry – but not too much, they like a little moisture for that perfect texture.
Toss in the blackberries, water, a drizzle of lemon juice, and sugar.
Blend, blend, blend! Keep going until you’ve got a gorgeous, velvety mixture that’s the color of deep purple.
Freeze (skip this step if you’re using an ice cream maker)
Transfer this pureed sorbet mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the sorbet at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the sorbet back into its container and refreeze for at least 3 hours.
Chill and transfer to the ice cream maker (skip this step if you’re not using an ice cream maker)
Place the pureed mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and make the sorbet as per the manufacturer’s instructions.
You can start eating your sorbet immediately or keep it in the freezer for a couple of hours to firm it up.
I used all these!
- Ice Cream Maker: A dedicated ice cream maker will help churn the ice cream mixture while freezing it simultaneously, resulting in a smooth and creamy texture.
- Food Processor or Blender: A food processor or blender is essential for creating a smooth and consistent blackberry puree.
- Mixing Bowls: Bowls for mixing ingredients, making the base, and combining the puree.
- Fine-Mesh Strainer: This is useful for straining the puree to remove any solids or skins.
- Freezer-Safe Container: A container with an airtight lid for storing while it sets in the freezer.
- Spatula or Wooden Spoon: To stir and mix the mixture.
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
Here are some valuable tips to help you make the perfect sorbet that you can relish with those around you:
- When tasting the sorbet after freezing, add some sugar syrup or corn syrup if there’s too little sugar or add some water if there’s too much sugar, and refreeze the sorbet.
- Use any citrus juice of your preference – lemon, lime, or orange are all great choices.
- The sorbet will be ready to serve about 4-6 hours after placing it in the freezer the first time. If you’re freezing it for longer, keep it at room temperature for about 10 minutes to soften it sufficiently for scooping.
Although a simple blackberry sorbet tastes great, you can add more flavors to make it extra special. Here are a few that go well with blackberries:
- Mixed Berries: Instead of using only blackberries, try mixing in other berries such as raspberries, blueberries, and strawberries for a mixed berry sorbet.
- Mint: Add a few sprigs of fresh mint to the blackberry mixture for a refreshing twist on the classic sorbet.
- Coconut Milk: For a creamier sorbet, swap out some of the water for coconut milk. This will give the sorbet a tropical flavor and a smooth, creamy texture.
- Lemon Zest: Add a teaspoon of lemon zest to the blackberry mixture to give the sorbet a tangy, citrusy flavor.
- Alcohol: For an adult version of blackberry sorbet, add a splash of vodka, gin, or port to the mixture. This will give the sorbet a boozy kick and a smoother texture.
- Blackberry ice cream: my recipe for blackberry ice cream is perfect for those who like the fruit and cream together!
Frequently Asked Questions
How long does blackberry sorbet last in the freezer?
If you store your sorbet in an airtight container or a properly covered container, it can last for up to a month in the freezer. And while it’s still safe to eat the sorbet beyond that, it starts becoming overly icy. With each scoop, you’re bound to get more ice crystals in your mouth.
Is blackberry sorbet vegan?
Yes, sorbet is vegan as it does not contain any animal products.
Is blackberry sorbet gluten-free?
Yes, blackberry sorbet is gluten-free as it does not contain any wheat or gluten-containing ingredients.
The cherry on top
Sorbets are a great alternative to ice cream during the blazing hot summer days. With the many benefits of blackberries, like a great Vitamin C source, low in sugar and calories, and a great source of folate and fiber, there’s all the more reason to try out this blackberry sorbet recipe.
Try a few of these other sorbets:
You can also try different sorbet recipes using other fruits instead of blackberry. Strawberry, mango, and lime are refreshing summer fruits and make great sorbets with or without an ice cream maker. Take it up a notch and try fruit combinations!
Here’s the Blackberry Sorbet recipe!
- 4 cups blackberries (fresh is best, but you can use frozen)
- 1 cup sugar
- 1 cups water
- 2 tbsp lemon juice
- Start by preparing the blackberries. Rinse them under cold water and remove any stems or leaves. Pat them dry gently with a paper towel.
- Toss in the blackberries, a drizzle of lemon juice, water, and sugar into the blender
- Place the mixture in the refrigerator till it is chilled.
- Transfer the mixture to the chilled container of your ice cream maker and make the sorbet as per the manufacturer's instructions.
- You can start eating your sorbet immediately or keep it in the freezer for a couple of hours to firm it up. It comes out a gorgeous bright purple color ready to satisfy your sweet tooth on a hot day