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Blackberry Sorbet

Blackberry Sorbet

From Lauren Hendrickson

Blackberry Sorbet


  1. 1 cup of water
    1 cup of sugar
    1 1/2 pounds blackberries (fresh or frozen)
    Juice of one lime or lemon, optional


  1. Make a simple syrup by dissolving the water and sugar in a sauce pan. Bring to a boil and stir until sugar has dissolved completely. Remove the syrup from the heat and let cool.
  2. In a food processor or blender, puree the blackberries, simple syrup, and lemon or lime juice. Strain the mixture, if desired. Chill mixture until cool.
  3. Freeze, according to your ice cream maker's instructions. Transfer the sorbet to a large bowl and freeze for 6 hours or overnight.

Serves 8-10.

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