Description
A vibrant and refreshing homemade blackberry sorbet that is sweet, smooth, and packed with intense berry flavor. This easy-to-make dessert uses fresh blackberries, a simple sugar syrup, and a splash of lime juice for a tangy finish. Perfect for a light and fruity treat on warm days or whenever you want a dairy-free frozen dessert.
Ingredients
Scale
Syrup
- 2/3 cup sugar
- 2/3 cup water
Sorbet
- 1 lb blackberries
- 1 1/2 tbsp lime juice (or more/less to taste, can also use lemon)
Instructions
- Make the sugar syrup: Place the sugar and water in a small saucepan over medium heat. Warm gently, stirring occasionally until the sugar completely dissolves. Avoid simmering. Remove from heat and let the syrup cool to room temperature.
- Prepare the blackberries: Wash the blackberries thoroughly. Place them in a blender or food processor and blend until the fruit is broken up. Press the blended mixture through a fine strainer using the back of a spoon or spatula to extract as much pulp as possible while discarding seeds and solids.
- Combine ingredients: Add the strained blackberry puree to the cooled sugar syrup. Stir in the lime juice and mix thoroughly to combine all flavors.
- Chill the mixture: Refrigerate the combined mixture for at least 1 hour, preferably longer or overnight, to ensure it is well chilled before churning.
- Churn the sorbet: Following your ice cream maker’s instructions, pour the chilled blackberry mixture into the machine. Churn for about 20 minutes or until it reaches a soft-scoop consistency.
- Freeze to firm up: Transfer the soft sorbet into a container and freeze for at least 2 to 3 hours to develop a firmer texture for longer storage.
- Serve: Before serving, let the sorbet sit at room temperature for a minute or two to soften slightly for easier scooping and enjoy your refreshing homemade blackberry sorbet.
Notes
- This sorbet is best made with ripe, fresh blackberries for maximum flavor.
- You can substitute lime juice with fresh lemon juice for a slightly different citrus brightness.
- The sorbet can be stored in the freezer for up to one week; allow it to soften slightly before serving.
- If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes until firm to mimic churning.
- Adjust the sugar amount if you prefer a less sweet sorbet or adjust the lime juice to balance tartness to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 26 g
- Sodium: 2 mg
- Fat: 0.4 g
- Saturated Fat: 0.01 g
- Unsaturated Fat: 0.23 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 0 mg
