Blackberry sorbet
  • Serves icon Serves 6-8
  • Time icon Hands-on time 15 min, plus cooling and overnight freezing

If you haven’t already fallen in love with the gorgeous purple hues of this blackberry sorbet, just wait until you taste it!

Nutrition: per serving

Calories
141kcals
Fat
0.1g (no saturated)
Protein
0.4g
Carbohydrates
33.7g (33.7g sugars)
Fibre
2.1g
Salt
trace
Calories
141kcals
Fat
0.1g (no saturated)
Protein
0.4g
Carbohydrates
33.7g (33.7g sugars)
Fibre
2.1g
Salt
trace

For 8

Ingredients

  • 250g caster sugar
  • 400g blackberries
  • Juice of ½ lemon

Method

  1. Put the sugar in a pan with 250ml water and bring to a simmer, stirring occasionally, until all the sugar has dissolved. Set aside to cool completely.
  2. Put the blackberries and lemon juice in a small food processor or blender and whizz to a purée (or whizz with a stick blender in a jug), then push through a fine sieve into a mixing bowl using the back of a spoon (discard the seeds). Add the cooled syrup and mix until combined. Churn in an ice cream machine until smooth; freeze overnight until solid.

delicious. tips

  1. Use defrosted frozen blackberries if you can’t find fresh. Take the sorbet out of the freezer 5-10 minutes before scooping.

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