Savour the luscious delight of homemade blackberry sorbet! A refreshing treat bursting with the natural sweetness of ripe blackberries. This vibrant dessert captures their sweet earthiness and their vibrant purple hue adds stunning colour to any dish.
Creating your own homemade blackberry sorbet is a breeze. Begin by selecting the juiciest, plump blackberries you can find. These deep purple gems are packed with antioxidants and nutrients, making them a healthy choice for a guilt-free indulgence. Rinse the blackberries thoroughly and pat them dry.
Next, blend the blackberries in a food processor until smooth. Then strain the mixture to remove any seeds, ensuring a smooth and velvety sorbet. Add a touch of fresh lemon juice to enhance the bright and tangy flavours of the blackberries.
In a saucepan, combine water and sugar, bringing it to a gentle boil. Stir until the sugar dissolves completely, creating a simple syrup. Allow the syrup to cool before adding it to the blackberry puree. Stir well to combine.
Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. The result will be a velvety smooth sorbet with a vibrant purple hue. If you don’t have an ice cream maker, you can pour the mixture into a shallow container and freeze it, stirring occasionally to break up ice crystals.
Once the sorbet has reached the desired consistency, transfer it to a lidded container and freeze for a few hours to firm up. When ready to serve, scoop the blackberry sorbet into bowls or cones. Garnish with fresh blackberries or a sprig of mint for an extra touch of elegance.
Indulge in the pure bliss of homemade blackberry sorbet, a refreshing and fruity treat in every spoonful. Enjoy its vibrant colour, tangy flavour and the undoubtedly satisfying feeling of creating a delightful dessert right in your own kitchen. Treat yourself to this irresistible frozen delight and savour the taste of summer all year round.
Equipment: An Ice Cream Maker is optional for this recipe but if you don’t have one never fear. Get out your Blender and some basic equipment like a set of Electronic scales and a Resealable, freezer-safe container and follow the instructions below
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Homemade Blackberry Sorbet Recipe
Homemade Blackberry Sorbet
Equipment
- 1 Blender Optional (See recipe for a simple, manual alternative)
- 1 Ice Cream Maker Optional (See recipe for a simple, manual alternative)
- 1 Resealable, freezer-safe container At least 1 lt in size
- 1 Sieve
Ingredients
- 520 grams Blackberries (Fresh or frozen – See recipe for prep difference)
- 135 grams Sugar (Caster or superfine)
- 135 ml Water
Instructions
Prep
- Weigh/ measure out your ingredients
- Blitz the fresh blackberries with a blender (or mash in a bowl with a fork). Pour through a sieve placed over a bowl to take out the seeds and press the flesh through with the back of a spoon. Don't forget to scrape off the underside of the sieve to get all that extra puree into your bowl. If using frozen berries, take them out of the freezer 3-4 hours before use to defrost or heat briefly in a pan over a low heat until soft and collapsing, then cool
To Make
- Place the water and sugar in a pan over a medium heat, stirring occasionally until the sugar is dissolved. Remove from the heat, pour into a bowl and leave to cool to room temperature. Place in an ice bath if you wish to speed up the cooling process (See recipe notes)
- Add the cooled syrup to the fruit and mix well
- If using an ice cream maker, follow the user guidelines for best results. Eat immediately or place in a resealable, freezer-safe container and store in the freezer
- If making the sorbet manually then scrape the cooled mixture into a resealable, freezer-safe container and place in the freezer for 1 hour. After 1 hour remove, stir well with a spatula or a spoon making sure to scrape down the sides of the container. Repeat every hour until a smooth, frozen sorbet texture is achieved
To Serve
- Store in the freezer but remove 10-15 minutes (depending on your ambient temperature) ahead of serving to allow the sorbet to soften. Serve as desired
Notes
- If using berries with lots of seeds, like raspberries, I would advise briefly blitzing them in a blender (or in a bowl with a fork) and then passing them through a sieve to remove the seeds. Push them through the sieve with the back of a spoon into a clean bowl prior to mixing with the other ingredients. Remember to scrape the bottom of the sieve too to maximise the output from your fruit
- If using frozen berries with seeds, and you want to take the above step, either remove from the freezer 3-4 hours before to allow them to defrost, or heat them in a pan over a low heat until the berries collapse, pass them through a sieve and then allow to cool
- Regardless of what berries you have chosen I would generally suggest either giving them a quick blitz in a blender or mashing them roughly with a fork in a clean bowl. I prefer the texture of real fruit in the frozen yogurt but perhaps not huge chunks. If you want the fruit to be less noticeable then feel free to blitz it to a puree for a smoother final texture
- For this purpose, an ice bath is just placing your bowl inside a slightly bigger bowl with ice and/ or cold water at the bottom. Make sure not to overfill so the water doesn’t reach into the mixture and stir occasionally until cooled